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