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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 tasty and healthy meal.
Prep Time
10
minutes
mins
Cook Time
8
minutes
mins
Total Time
18
minutes
mins
Course:
Dinner, Lunch
Cuisine:
Mexican
Servings:
4
salads
Calories:
237
kcal
Author:
Katie Wells
Ingredients
2
TBSP
coconut oil
(or butter)
1
lb
fish
(such as cod or halibut)
2
tsp
cumin
1
tsp
chili powder
½
tsp
salt
½
tsp
pepper
½
tsp
garlic powder
2
limes
1
orange
1
TBSP
honey
(or maple syrup)
8
cups
salad greens
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
Instructions
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!
Notes
Nutrition info does not include use of optional toppings.
Nutrition
Serving:
1
salad
|
Calories:
237
kcal
|
Carbohydrates:
15
g
|
Protein:
25
g
|
Fat:
10
g
|
Saturated Fat:
7
g
|
Cholesterol:
56
mg
|
Sodium:
344
mg
|
Potassium:
641
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
1395
IU
|
Vitamin C:
45.7
mg
|
Calcium:
76
mg
|
Iron:
3.2
mg