Fish Taco Salad
Fish Taco Salad is a delicious and refreshing dish that combines the flavors of a classic fish taco with the crispness of a salad. This dish is perfect for those who love the flavors of Mexican cuisine but want to enjoy a lighter and healthier option. The combination of flaky fish, crunchy vegetables, and zesty dressing makes for a satisfying and flavorful meal that is perfect for any occasion.
Prep Time:
15 mins
Cook Time:
25 mins
Additional Time:
5 mins
Total Time:
45 mins
Servings:
2
Yield:
2 main dish salads
Ingredients
Directions
Step 1
Preheat the oven to 425 degrees F (220 degrees C). Place fish fillets in a single layer on a shallow metal baking pan.
Step 2
Bake in the preheated oven, flipping halfway, until crispy and browned, 22 to 24 minutes. Transfer to a plate lined with paper towels to soak up excess oil. Let cool for 5 minutes.
Step 3
Tear apart lettuce leaves and divide between 2 salad bowls. Place tomatoes over the lettuce. Arrange avocado, cucumber, jicama, and onion around tomatoes. Cut fish fillets into quarters and arrange over the salads. Drizzle some salad dressing around the vegetables and over the fish.
Step 4
Sprinkle each salad with 1/2 of the cotija cheese. Garnish with cilantro leaves.
Nutrition Facts (per serving)
813
Calories
57g
Fat
49g
Carbs
33g
Protein
Complement
The base of the Fish Taco Salad typically includes shredded lettuce, cabbage, and carrots, providing a crunchy and fresh texture. The fish is usually seasoned with a blend of spices and then grilled or pan-seared to perfection, adding a savory and flaky element to the salad. The dish is then topped with a creamy and tangy dressing, such as a cilantro lime dressing, to tie all the flavors together. Whether served as a main course or a side dish, Fish Taco Salad is a versatile and delicious option that is sure to impress any crowd.
