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Mahi mahi lettuce wraps

Mahi mahi lettuce wraps


1 mango, peeled and cut into 1/2-inch cubes
2 plum tomatoes, cut into 1/4-inch cubes
1/2 medium red onion, finely chopped
1/2 jalapeño pepper, seeded and minced
1/4 teaspoon grated lime zest
3 tablespoons fresh lime juice
2 tablespoons minced cilantro leaves
1/8 teaspoon salt
Pinch cayenne pepper
1 pound mahi-mahi fillets
2 teaspoons olive oil
1/4 teaspoon ground black pepper
12-16 Boston, butter or romaine lettuce leaves


Preheat grill (or a grill pan) for direct grilling over medium‑high heat.

In medium bowl, combine the mango, tomatoes, onion, jalapeño, lime zest and juice, cilantro, salt and cayenne. You should have about 2 cups.

Brush fish with olive oil and sprinkle with the black pepper. Grill fish, turning once, until just opaque in center, 4-5 minutes per side.

Place cooked fish on a cutting board and let cool slightly. Chop into 1‑inch chunks. Add fish to the mango-tomato salsa and toss gently. Serve with lettuce leaves, placing filling in the leaves and rolling up to eat.



15 minutes (plus heating grill)

Prep Time

10 minutes

Cook Time

Nutrition facts

Serving Size 1 cup fish-salsa mixture in 3-4 lettuce leaves
Calories 190        
Fat 3.5 g
Sat Fat 0.5 g
Trans Fat 0 g
Cholesterol 85 mg
Sodium 180 mg
Carbohydrate 18 g
Fiber 3 g
Protein 23 g

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