Sheet Pan Blackened Mahi-Mahi Lettuce Wraps

with High-Protein Avocado Crema & Radish Slaw

Bold, smoky blackened mahi-mahi roasted on one pan, tucked into crisp butter lettuce cups, topped with crunchy radish slaw and a thick, protein-rich avocado crema. Fast, nourishing, and full of texture.

 Time

• Prep: 20 minutes
• Cook: 10–12 minutes
• Total: ~30 minutes

 Serves

4 (8–10 lettuce wraps)

Ingredients

Blackened Mahi-Mahi

• 680 g (1½ lb) mahi-mahi fillets, skinless
• 2 tbsp olive oil
• Blackening spice (or store-bought):
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • ½–1 tsp cayenne (to taste)
  • ¾ tsp sea salt
  • ½ tsp black pepper

Radish Slaw

• 1½ cups radishes, thinly sliced or julienned
• 1 cup shredded cabbage (red or green)
• 2 tbsp fresh cilantro or parsley, chopped
• Zest of ½ lime
• 1½ tbsp lime juice
• 1 tbsp olive oil
• Pinch salt

High-Protein Avocado Crema

• 1 ripe avocado
• ¾ cup plain Greek yogurt (2% or full-fat)
• 1 small garlic clove
• 2 tbsp lime juice
• 2–3 tbsp water (to thin)
• ¼ tsp salt
• Optional: handful cilantro, ¼ tsp cumin

For Serving

• Butter lettuce or romaine leaves
• Optional toppings: sliced jalapeño, pickled onions, extra lime wedges

Instructions

1) Roast the Fish

1. Heat oven to 220°C / 425°F. Line a sheet pan with parchment.
2. Pat fish dry. Brush with olive oil and coat evenly with blackening spice.
3. Arrange on pan with space between fillets.
4. Roast 10–12 minutes, until opaque and lightly charred at edges (internal temp ~63°C / 145°F).
5. Rest 2 minutes, then flake into bite-size chunks.

2) Make the Radish Slaw

• Toss radishes, cabbage, herbs, lime zest/juice, olive oil, and salt. Chill while fish cooks.

3) Blend the Avocado Crema

• Blend avocado, Greek yogurt, garlic, lime juice, salt, and water until thick and smooth. Adjust seasoning.

4) Assemble

• Spoon fish into lettuce cups, top with radish slaw, drizzle avocado crema, finish with lime.

Nutrition Highlights (approx. per serving, 2–3 wraps)

• Protein: ~35–40 g
• Carbs: Low
• Healthy fats: Avocado + olive oil
• Gluten-free & low-carb

Nut & Allergen Information

• Contains: Dairy (Greek yogurt)
• Does NOT contain: Peanuts, tree nuts, wheat, soy, eggs, shellfish
• Fish: Mahi-mahi (finfish)
• Cross-contamination: Use clean boards/knives if cooking near nuts.

Nut-Free Tip: This recipe is naturally nut-free. Always check spice blends for hidden nut traces.

Variations & Substitutions

• Dairy-Free: Use coconut yogurt or soy yogurt (adds mild sweetness).
• Extra Protein: Replace half the yogurt with blended cottage cheese (still creamy).
• Spice Level: Reduce cayenne or add honey to the crema for balance.
• No Oven: Pan-sear fish 3–4 min/side in a hot skillet.

Storage

• Fish & slaw: refrigerate up to 2 days (store separately).
• Crema: best within 24 hours (cover surface to prevent browning).
• Assemble fresh for crisp lettuce.

Q & A

Q: Can I meal-prep this?
A: Yes—store fish, slaw, and crema separately. Assemble just before eating.

Q: What lettuce works best?
A: Butter lettuce for flexibility; romaine for extra crunch.

Q: Is mahi-mahi sustainable?
A: Often yes—look for responsibly sourced labels at purchase.

Q: Can I use frozen fish?
A: Absolutely. Thaw fully and pat very dry for proper blackening.

Q: How do I keep the fish from sticking?
A: Use parchment or lightly oil the pan and preheat the oven well.

• Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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