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Fresh & Simple Fish Taco Salad

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Wellness Mama » Blog » Recipes » Fresh & Simple Fish Taco Salad

On vacation one year, we ate at a great seafood restaurant that had fish tacos on the menu. At that point I’d never had fish tacos and they sounded intriguing! At the time I was grain-free for my thyroid condition (and still do very limited grains), so I asked if they could convert it into a salad. They did and the resulting fish taco salad was delicious!

Making Fish Tacos into Fish Taco Salad

Once we got home, I decided to re-create that salad and it is now a lunch favorite. It really isn’t difficult to convert a fish taco into a fish taco salad. You just serve all the ingredients that were inside the taco shell on a bed of leafy greens instead.

I like to season my fish with chili powder, cumin, and a squeeze of citrus to give it that Mexican flavor that you’d expect from fish tacos. As with anything containing seafood, I try to source from wild-caught and sustainable sources whenever possible. You can use pretty much any white fish you like, or even salmon or shrimp.

I cook the fish for this salad in a pan on the stove, but you could also cook a large batch on a baking sheet in the oven or cook the fish on the grill. 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 Variations

There are endless variations to this recipe and you can customize it to fit your taste. I like to use fermented sauerkraut because of the tangy flavor and the probiotics, but fresh cabbage is also tasty.

Serve with diced avocado and tomato if you have it, or substitute guacamole or salsa. You could make a more authentic fish taco sauce with sour cream, mayo, lime juice, and cumin (great recipe for it here), but for simplicity’s sake I often go with a dollop of sour cream and some hot sauce to get the same effect.

p.s. I haven’t tried it yet, but I’ll bet this mango salsa would be a great addition!

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 tasty and healthy meal.
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Calories 237kcal
Author Katie Wells


4 salads


Optional toppings:

  • 1 cup homemade sauerkraut (or fermented beets)
  • ½ medium onion (finely sliced)
  • 2 TBSP cilantro (finely chopped)
  • 2 tomatoes (diced)
  • 1 avocado (sliced, or guacamole)
  • ½ cup salsa
  • ½ cup sour cream
  • 1 TBSP hot sauce


  • Melt the butter or coconut oil in a skillet over medium heat.
  • Sprinkle both sides of the fish with cumin, chili powder, salt, pepper, and garlic powder.
  • Add the fish to the 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 optional toppings and fish.
  • Squeeze the juice of the orange and remaining lime over the salads and enjoy!


Nutrition Facts
Fish Taco Salad Recipe
Amount Per Serving (1 salad)
Calories 237 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 7g44%
Cholesterol 56mg19%
Sodium 344mg15%
Potassium 641mg18%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 6g7%
Protein 25g50%
Vitamin A 1395IU28%
Vitamin C 45.7mg55%
Calcium 76mg8%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.


Nutrition info does not include use of optional toppings.

More Fresh Salad Recipes

If you’re in a salad mood, try some of these other salad favorites:

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

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


8 responses to “Fresh & Simple Fish Taco Salad”

  1. Candice Avatar

    I can’t wait to try this recipe…it looks fantastic. My husband is a commercial fisherman in Alaska…so we always have salmon in our freezer and I am forever searching for new ways to prepare it.

  2. Chris Avatar

    Looks good! Wondering if your grain-free regimen is also legume-free, and why. Just starting to investigate this – went grain free and dairy free a few months ago due to some scary lab results and things have really improved, but I have been relying a lot on beans and split-peas etc.

    1. Wellness Mama Avatar

      Yes, it’s generally legume free (I still do make legumes on rare occasions). Legumes contain the same physic acid that grains do, so we avoid them for similar reasons.

  3. Hallie Avatar

    Katy- your link to wild caught seafood goes to Tropical Traditions…..I don’t see that they sell seafood. Did you mean to link to Vital Choice? I have been looking for a source for seafood, but cannot find an affordable option. Thanks for the recipe-looks great!

  4. Liz Avatar

    Yum, it looks great. I’ve never had fish tacos, but I think I will give this a try 🙂

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