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5 from 1 vote

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 Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Dinner, Lunch
Cuisine: Mexican
Servings: 4 salads
Calories: 237kcal
Author: Katie Wells


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 info does not include use of optional toppings.


Serving: 1salad | Calories: 237kcal | Carbohydrates: 15g | Protein: 25g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 56mg | Sodium: 344mg | Potassium: 641mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1395IU | Vitamin C: 45.7mg | Calcium: 76mg | Iron: 3.2mg