Name: Fish Taco Salad Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 salads
Ingredients: 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)

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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”

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Fish Taco Salad Recipe

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.

Course Seafood

Cuisine Mexican

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 18 minutes

Servings salads

Calories 408kcal

Author Katie Wells

Ingredients

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

Instructions

Melt the butter or coconut oil in a skillet over medium heat.
Sprinkle both sides of fish with cumin, chili powder, salt, pepper, and garlic.
Add fish to heated skillet and cook until flaky and white through the middle.
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.
Drizzle with the honey or maple syrup and let rest.
To serve, top a bed of lettuce with desired amount of sauerkraut/beets, onion, cilantro, tomatoes, avocado, and fish.
Squeeze juice of orange and lime over salads and top with any additional toppings such as salsa, sour cream, and hot sauce.
Enjoy!