These lettuce wraps are everything you love about Asian-style tacos — bold flavors, crunchy textures, and a satisfying handheld format — without the carbs. Pan-seared wild sockeye salmon is flaked and tucked into crisp butter lettuce cups, then loaded with quick-pickled vegetables, fresh herbs, and a creamy sriracha mayo drizzle. They come together in 20 minutes and make an incredible light dinner or impressive appetizer.

Ingredients

• 4 wild sockeye salmon portions (5-6 oz each)
• 1 tbsp avocado oil
• 1 head butter lettuce, leaves separated
• 1 medium carrot, julienned or shredded
• 1/2 English cucumber, julienned
• 1/4 cup rice vinegar
• 1 tsp honey (omit for Whole30)
• 1/4 tsp sea salt
• Fresh cilantro leaves
• Fresh mint leaves
• Toasted sesame seeds
• For sriracha mayo: 3 tbsp mayonnaise, 1 tbsp sriracha, 1 tsp lime juice

Instructions

1. Quick-pickle veggies: Toss julienned carrot and cucumber with rice vinegar, honey, and salt. Let sit while you cook the salmon — even 10 minutes makes a difference.
2. Make sriracha mayo: Stir together mayonnaise, sriracha, and lime juice. Adjust heat to your preference. Set aside.
3. Sear the salmon: Heat avocado oil in a skillet over medium-high heat. Season salmon with salt and pepper. Cook 3-4 minutes per side until a crust forms and the center is just done. Remove and let rest 2 minutes.
4. Flake the salmon: Using a fork, break the salmon into large, chunky flakes. Keep the pieces generous — you want satisfying bites, not shredded fish.
5. Prep lettuce cups: Wash and dry butter lettuce leaves. Select the 12-16 best cup-shaped leaves for wrapping.
6. Assemble: Place a generous portion of flaked salmon in each lettuce cup. Top with drained pickled vegetables, fresh cilantro, and mint. Drizzle with sriracha mayo and sprinkle with sesame seeds. Serve immediately.