Halibut Lettuce Wraps with Chipotle Cream
Buttery lettuce, paprika-scented halibut, creamy avocado, and sweet red onion – all topped with a smoky, chipotle-spiked sour cream. Fresh, delicious, and amazingly easy.
This is a gluten-free, ultra-fresh dish that you will totally love! It’s so easy to prepare, and it’s so light and fresh. The halibut is quickly roasted while you get the chipotle cream sauce ready. And the “cream sauce” comes together ultra-fast, so dinner is ready in about 20 minutes.
I love this chipotle cream sauce because there’s just enough smoky heat in the sour cream to enhance the fish, not overpower it. And you can adjust the heat to suit your needs, depending on how much of the chipotle chilies you add.
You can make this dish with your favorite seafood! Halibut is great in these wraps, but you can swap in your favorite seafood with ease. Cooked shrimp, chicken, steak, and pork work too!
Halibut Lettuce Wraps with Chipotle Cream
Ingredients
- 4 halibut fillets, about 5 to 6 ounces each
- Salt and freshly ground black pepper 1/2 cup sour cream
- 1 tablespoon minced chipotle chiles in adobo sauce, or more/less to taste
- 1 teaspoon avocado oil, or olive oil
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper
- 1 avocado, pitted and diced
- 1/2 cup thinly sliced red onion
- Paprika for serving
- Lime wedges for serving
Equipment
Instructions
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or foil.
- Arrange the halibut fillet on the prepared pan and season with salt and black pepper. Bake for 12 to 14 minutes, until the fish is opaque throughout.
- Meanwhile, in a small bowl, whisk together the sour cream, chipotle chiles, avocado oil (or olive oil), and cumin. Season to taste with salt and black pepper.
- Break the halibut into bite-size pieces. Fill the lettuce leaves with the halibut, avocado, and red onion slices. Sprinkle with a little paprika and serve with the chipotle cream and lime wedges on the side.