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  • 1 pound white fish, cut into strips
  • 2 eggs, beaten
  • 1 cup almond meal
  • 1 tsp chili powder
  • 1 tsp red pepper flakes
  • Salt and pepper
  • 1 cup salsa
  • 6 lettuce leaves


  1. Beat eggs and preheat the oven to 450°. Mix the almond meal in with the spices, and take fish strippings and coat each in egg and then the dry mix.
  2. Heat the coconut oil in a sauce pan, and fry each chicken strip.
  3. Wash the lettuce leaves, and place a few fish strips on to them. Top each wrap with some salsa.
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