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
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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 4 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!

Notes

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

Nutrition

Serving: 1salad | Calories: 408kcal | Carbohydrates: 33.3g | Protein: 30.7g | Fat: 18.2g | Saturated Fat: 9.1g | Cholesterol: 62mg | Sodium: 1249mg | Fiber: 12.8g | Sugar: 12.5g

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

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

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