Sheet Pan Blackened Mahi-Mahi Lettuce Wraps Recipe with Avocado Crema

There’s something truly special about a meal that’s not only bursting with flavor but also brings back memories of sunny days by the beach. Sheet Pan Blackened Mahi-Mahi Lettuce Wraps with High-Protein Avocado Crema and Radish Slaw are just that kind of dish. It’s quick, easy, and packed with vibrant flavors that will transport you straight to a tropical paradise. You’ll love how you can whip this up in no time, making it perfect for busy weeknights or a fun weekend gathering!

Why You’ll Love Sheet Pan Blackened Mahi-Mahi Lettuce Wraps with High-Protein Avocado Crema and Radish Slaw

• Fast: You can have the main components prepped and in the oven in about 20 minutes.
• Easy: It’s a simple “brown and bake” method that even beginner cooks can master.
• Giftable: This is a sturdy dish that travels well, making it perfect for potlucks or as a “get well soon” meal.
• Crowd-pleasing: Even people who think they don’t like cabbage usually fall in love with this creamy, cheesy version!

Ingredients

• 4 Mahi-Mahi fillets – Fresh fish makes all the difference, but frozen works well too.
• 2 tablespoons olive oil – Adds richness and helps the spices stick.
• 1 tablespoon smoked paprika – This gives a beautiful color and smoky flavor.
• 1 teaspoon cayenne pepper – For a kick that you can adjust to your liking.
• 1 teaspoon garlic powder – A must for that savory, aromatic touch.
• 1 teaspoon onion powder – Complements the garlic and adds depth.
• 1 teaspoon dried oregano – Brings a hint of earthiness to the dish.
• Salt and pepper to taste – Essential for enhancing all the flavors.

How to Make Sheet Pan Blackened Mahi-Mahi Lettuce Wraps with High-Protein Avocado Crema and Radish Slaw

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Mahi-Mahi: In a small bowl, combine smoked paprika, cayenne pepper, garlic powder, onion powder, dried oregano, salt, and pepper. Rub the olive oil over the Mahi-Mahi fillets and then coat them evenly with the spice mixture.
3. Bake the Mahi-Mahi: Place the seasoned Mahi-Mahi fillets on a sheet pan lined with parchment paper. Bake for 12-15 minutes, or until the fish flakes easily with a fork.
4. Make the Avocado Crema: In a blender or food processor, combine the avocado, Greek yogurt, lime juice, and salt. Blend until smooth and creamy. Adjust seasoning if necessary.
5. Prepare the Radish Slaw: In a bowl, mix the sliced radishes and shredded cabbage. Drizzle with apple cider vinegar, olive oil, salt, and pepper. Toss to combine.
6. Assemble the Wraps: Once the Mahi-Mahi is cooked, remove it from the oven. To assemble, place a piece of Mahi-Mahi in a lettuce leaf, top with radish slaw, and drizzle with avocado crema.
7. Serve: Serve immediately with lime wedges on the side, if desired.

Substitutions & Additions

• Fish: If Mahi-Mahi is hard to find, feel free to use another firm white fish like tilapia or cod.
• Greek Yogurt: You can swap Greek yogurt for sour cream or a dairy-free yogurt if you prefer.
• Greens: Instead of lettuce, you can use collard greens or even whole grain tortillas for a different wrap experience.
• Extra Veggies: Add in some sliced bell peppers or cucumbers for an extra crunch in your slaw!

Tips for Success

• Don’t Overcook: Keep an eye on your Mahi-Mahi as it bakes. It’s done when it flakes easily with a fork.
• Prep Ahead: You can make the avocado crema and radish slaw a day in advance to save time.
• Spice Level: Adjust the cayenne to your taste. If you prefer milder flavors, you can reduce the amount.

How to Store Sheet Pan Blackened Mahi-Mahi Lettuce Wraps with High-Protein Avocado Crema and Radish Slaw

To store, place any leftovers in an airtight container in the fridge. They will stay fresh for up to 2 days. However, I recommend enjoying them fresh for the best taste! The avocado crema may brown slightly, but a squeeze of lime juice can help keep it vibrant.

FAQs

• Can I freeze the Mahi-Mahi? Yes, you can freeze the cooked Mahi-Mahi for up to 3 months. Just make sure to wrap it well!
• What can I use instead of lettuce? You could use cabbage leaves or whole grain tortillas for a heartier wrap.
• Is this recipe gluten-free? Absolutely! All the ingredients are gluten-free, making it a great option for those with dietary restrictions.

If you enjoyed this recipe, be sure to check out my other creations and follow me on Pinterest for more delicious ideas!

Sheet Pan Blackened Mahi-Mahi Lettuce Wraps with High-Protein Avocado Crema

There's something truly special about a meal that’s not only bursting with flavor but also brings back memories of sunny days by the beach. Sheet Pan Blackened Mahi-Mahi Lettuce Wraps with High-Protein Avocado Crema and Radish Slaw are just that kind of dish. It’s quick, easy, and packed with vibrant flavors that will transport you straight to a tropical paradise.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Tropical

Ingredients Equipment Method Notes

Ingredients

  

For the Blackened Mahi-Mahi

• 4 fillets Mahi-Mahi Fresh or frozen
• 2 tbsp olive oil Adds richness and helps the spices stick.
• 1 tbsp smoked paprika Gives a beautiful color and smoky flavor.
• 1 tsp cayenne pepper For a kick that you can adjust.
• 1 tsp garlic powder For savory, aromatic touch.
• 1 tsp onion powder Adds depth.
• 1 tsp dried oregano Brings a hint of earthiness.
• Salt and pepper To taste.

For the Avocado Crema

• 1 avocado ripe
• 1 cup Greek yogurt
• 1 tbsp lime juice
• Salt To taste.

For the Radish Slaw

• 1 cup sliced radishes
• 2 cups shredded cabbage
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• Salt and pepper To taste.

Equipment

• Oven
• sheet pan
• Blender or food processor

Method

 

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: In a small bowl, combine smoked paprika, cayenne pepper, garlic powder, onion powder, dried oregano, salt, and pepper. Rub the olive oil over the Mahi-Mahi fillets and then coat them evenly with the spice mixture.
3. Step 3: Place the seasoned Mahi-Mahi fillets on a sheet pan lined with parchment paper. Bake for 12-15 minutes, or until the fish flakes easily with a fork.
4. Step 4: In a blender or food processor, combine the avocado, Greek yogurt, lime juice, and salt. Blend until smooth and creamy. Adjust seasoning if necessary.
5. Step 5: In a bowl, mix the sliced radishes and shredded cabbage. Drizzle with apple cider vinegar, olive oil, salt, and pepper. Toss to combine.
6. Step 6: Once the Mahi-Mahi is cooked, remove it from the oven. To assemble, place a piece of Mahi-Mahi in a lettuce leaf, top with radish slaw, and drizzle with avocado crema.
7. Step 7: Serve immediately with lime wedges on the side, if desired.

Notes

To store, place any leftovers in an airtight container in the fridge. They will stay fresh for up to 2 days. The avocado crema may brown slightly, but a squeeze of lime juice can help keep it vibrant.