Description
This Fish Taco Salad Bowl recipe is a delicious and healthy twist on traditional fish tacos. It’s packed with fresh ingredients and flavors that come together to create a satisfying meal.
Ingredients
Scale
Fish:
- 1 ½ pounds tilapia fillets (or any white fish)
- 2 tablespoons taco seasoning
- ½ teaspoon salt
- 1 tablespoon olive oil
Salad:
- 4 cups lettuce (chopped)
- ¼ cup shredded red cabbage
- 1 medium size mango (diced)
- 1 jalapeno (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
- Heat a skillet with oil on medium heat.
- 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.
While it heats, prep the taco bowls. Chop the lettuce, mangos, and jalapenos.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying, Air Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
Keywords: Fish Taco Salad Bowl, Fish Taco Salad, Taco Salad Recipe, Healthy Fish Tacos
