Fish Taco Salad

Fish Taco Salad Recipe

On vacation this year, we ate at a great seafood restaurant that had fish tacos on the menu. I’d never had fish tacos and they sounded great, but I wanted to avoid the tortilla so I asked if they could convert it into a salad. They did so and the resulting fish taco salad was delicious!

Once we got home, I decided to re-create that salad and it is now a lunch favorite. There are endless variations to this recipe and you can customize it to fit your taste. As with anything containing seafood, make sure to source from wild-caught and sustainable sources whenever possible. (I get mine from here when I can).

If you don’t want baked fish in this recipe, you could also use my homemade fish sticks and wrap in lettuce leaves for real “tacos”

Fish Taco Salad Recipe




Yield 4 salads

This simple fish taco salad recipe combines all the delicious ingredients of fish tacos with the extra nutrients of a salad for a delicious and healthy meal.


  • 2 TBSP coconut oil or butter
  • 1 lb fish of choice such as cod or halibut
  • 2 tsp cumin
  • 1 tsp chili powder
  • ½ tsp salt
  • ½ tsp pepper
  • 3 cloves garlic, minced
  • 2 limes
  • 1 orange
  • 1 TBSP honey or maple syrup
  • 4-6 handfuls of lettuce or salad greens of choice
  • 1 cup homemade sauerkraut or fermented beets
  • ½ an onion, finely chopped
  • 2 TBSP cilantro, finely chopped
  • 2 plum tomatoes, diced
  • sliced avocado or guacamole (optional)
  • salsa (optional)
  • sour cream (optional)
  • hot sauce (optional)


  1. Melt the butter or coconut oil in a skillet over medium heat.
  2. Sprinkle both sides of fish with cumin, chili powder, salt, pepper, and garlic.
  3. Add fish to heated skillet and cook until flaky and white through the middle.
  4. When the fish is finished cooking, remove it from the heat and zest the lime and orange over the fish and also squeeze the juice of one lime over it.
  5. Drizzle with the honey or maple syrup and let rest.
  6. To serve, top a bed of lettuce with desired amount of sauerkraut/beets, onion, cilantro, tomatoes, avocado, and fish.
  7. Squeeze juice of orange and lime over salads and top with any additional toppings such as salsa, sour cream, and hot sauce.
  8. Enjoy!


Nutrition info does not include use of salsa, sour cream, and hot sauce

Courses Seafood

Cuisine Mexican

Nutrition Facts

Serving Size 1 salad

Amount Per Serving

Calories 408

% Daily Value

Total Fat 18.2 g


Saturated Fat 9.1 g


Cholesterol 62 mg


Sodium 1249 mg


Total Carbohydrates 33.3 g


Dietary Fiber 12.8 g


Sugars 12.5 g

Protein 30.7 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Have you ever had a fish taco salad? How would you customize this recipe?

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