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Dinner recipe · from the recipe book

Blackened Cod Lettuce Wraps with Mango

Smoky, spice-crusted flaky cod tucked into crisp romaine with juicy mango, crunchy cabbage and a cool, tangy yogurt lime sauce.

Blackened Cod Lettuce Wraps with Mango

Ingredients

  • 1¼ lb600 gCod filletpatted dry, cut into 8 pieces
  • 2½ tsp6 gPaprika (sweet or smoked)
  • 1½ tsp3 gGround cumin
  • 1 tsp3 gGarlic powder
  • 1 tsp1 gDried oregano
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 1½ tbsp20 gOlive oil
  • 7 oz200 gPlain Greek yogurt, nonfat
  • 1 lime, juiced44 gLime juice
  • 1 cup chopped16 gFresh cilantrochopped
  • 5 cups chopped240 gRomaine lettuceseparated into 12 large leaves
  • ½ whole165 gMangodiced
  • 2 cups shredded140 gGreen cabbagefinely shredded
  • ½ medium55 gRed onionthinly sliced
  • 1 whole14 gJalapeñoseeded and minced
  • ¾ cup150 gLong-grain brown rice, dry
  • 1½ cups360 gWater

Steps

  1. Bring the water to a boil in a small pot, stir in the brown rice, cover and simmer on low for 40 minutes; meanwhile prepare the rest. (Start the rice first so it is ready with the fish.)
  2. Make the yogurt lime sauce: stir together the Greek yogurt, half the lime juice, half the cilantro and a pinch of the salt. Chill until serving.
  3. Make the slaw: toss the cabbage, mango, red onion and jalapeño with the remaining half of the lime juice. Set aside.
  4. Mix the paprika, cumin, garlic powder, oregano, black pepper and the remaining salt. Rub the spice mix all over the cod.
  5. Heat the olive oil in a large skillet over medium-high heat. Sear the cod 3 to 4 minutes per side until well browned, flaky and 145°F (63°C) inside.
  6. Fluff the brown rice. Spoon rice into the romaine leaves, top with cod pieces and the mango slaw, drizzle with the yogurt lime sauce and scatter over the remaining cilantro.

Contains: Milk, Fish.

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Saved in the Every Helping recipe book on October 24, 2026.

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