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 in to 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




Yield 3 -4

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.


  • 4-6 handfulls of lettuce or salad greens of choice (about 8 ounces)
  • 1 pound fish of choice- I use cod or halibut (from here)
  • 2 tablespoons coconut oil or butter - for cooking
  • 2 teaspoons cumin powder
  • 1 teaspoon chili powder
  • salt and pepper (about 1/2 tsp each)
  • 3 garlic cloves, minced
  • 1 tablespoon honey or maple syrup
  • 1 cup homemade sauerkraut or fermented beets
  • 1/2 of a red or sweet onion, finely chopped
  • 2 limes (organic)
  • 1 orange (organic)
  • 2 tablespoons finely chopped cilantro
  • 2 plum tomatoes, diced
  • sliced avocado or guacamole for garnish (optional)
  • salsa for garnish (optional)
  • sour cream for garnish (optional)
  • hot sauce for garnish (optional)


  1. Melt the butter or coconut oil in a skillet.
  2. Sprinkle fish with cumin, chili powder, salt, pepper, and garlic cloves, making sure that both sides are well-spiced.
  3. Add fish to skillet and cook until flaky and white through the middle.
  4. When fish is finished cooking, remove from heat, zest orange and lime over fish and squeeze the juice of one lime over the fish.
  5. Drizzle with the honey or maple syrup and let sit.
  6. To serve: Top a bed of lettuce with desired amount of sauerkraut/beets, onion, cilantro, tomatoes, guacamole, and fish.
  7. Squeeze juice of orange and lime over salads and top with any additional toppings.
  8. Enjoy!

Courses Seafood

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

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