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Fish Taco Salad Bowl Recipe

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 335 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. Heat a skillet with oil on medium heat.
  2. While it heats, prep the taco bowls. Chop the lettuce, mangos, and jalapenos.
  3. Mix the olive oil, lime juice, salt, pepper, garlic, and cilantro in a bowl to make the dressing.
  4. Add the lettuce, mangos, shredded cabbage, and jalapenos to a large salad bowl.
  5. 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.
  6. Flake the fish and add it to the salad.
  7. 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

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

% 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.