Fish Taco Salad Bowl Recipe
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
335 kcal
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Course
Main Course
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Cuisine
American
Fish Taco Salad Bowl Recipe
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Discover a fresh twist on taco night with easy Fish Taco Salad Bowls. Packed with flaky fish, crisp veggies, and zesty dressing, this 20-minute meal is perfect for busy weeknights!
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Ingredients
Fish
- 1 ½ pounds tilapia fillets or any white fish
- 2 tablespoons taco seasoning
- ½ teaspoon salt
- 1 tablespoon olive oil
Taco Salad Bowl
- 4 cups lettuce chopped
- ¼ cup shredded red cabbage
- 1 medium size mango diced
- 1 jalapeños chopped
Dressing
- 3 tablespoons olive oil
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 teaspoon lime juice
- 1 garlic clove minced
- 2 tablespoons cilantro chopped
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Instructions
- Heat a skillet with oil on medium heat.
- While it heats, prep the taco bowls. Chop the lettuce, mangos, and jalapenos.
- Mix the olive oil, lime juice, salt, pepper, garlic, and cilantro in a bowl to make the dressing.
- Add the lettuce, mangos, shredded cabbage, and jalapenos to a large salad bowl.
- Put the fish filets on a plate and season with taco seasoning and salt on both sides. Sear in the hot skillet on each side for 2-3 minutes. You can also air fry the fish for 6-8 minutes at 400 degrees F.
- Flake the fish and add it to the salad.
- Drizzle the dressing on the salad.
Notes
- Try other types of white fish, such as cod, halibut, or mahi-mahi.
- If you use frozen fish, thaw it completely in the fridge overnight before cooking. Pat the fillets dry with paper towels to remove any excess moisture.
- To save time, you can chop up the salad ingredients and make the dressing in advance. Then, you can cook the fish and assemble everything when you're ready to eat.
- You can change the salad ingredients to your liking. For example, you might add tomatoes or swap the mango for pineapple.
- You don't have to make homemade dressing. A creamy avocado ranch or a spicy chipotle vinaigrette would be delicious, too.
- Try other types of white fish, such as cod, halibut, or mahi-mahi.
- If you use frozen fish, thaw it completely in the fridge overnight before cooking. Pat the fillets dry with paper towels to remove any excess moisture.
- To save time, you can chop up the salad ingredients and make the dressing in advance. Then, you can cook the fish and assemble everything when you're ready to eat.
- You can change the salad ingredients to your liking. For example, you might add tomatoes or swap the mango for pineapple.
- You don't have to make homemade dressing. A creamy avocado ranch or a spicy chipotle vinaigrette would be delicious, too.
Nutrition Information
Show Details
Calories
335kcal
(17%)
Carbohydrates
12g
(4%)
Protein
35g
(70%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Cholesterol
85mg
(28%)
Sodium
781mg
(33%)
Potassium
733mg
(21%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
1154IU
(23%)
Vitamin C
29mg
(32%)
Calcium
42mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 12g | 4% |
| Protein | 35g | 70% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 85mg | 28% |
| Sodium | 781mg | 33% |
| Potassium | 733mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 1154IU | 23% |
| Vitamin C | 29mg | 32% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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