This fish taco salad is a healthier version of fish tacos, that is so filling and full of flavor, you won’t even miss the tortillas!
I love a good fish taco. Usually with cilantro lime rice and some zesty, limey sauce. I also love a good taco salad. So, why not combine these two loves of mine into one delicious meal??
It has everything I would want in a taco, minus the tortilla, in salad form. And guess what?? A great addition to get the “taco” feel – tortilla strips!!
I’m practically drooling over here as I look at these pictures and write this post. It was such a yummy meal. Oh, and while you can use whatever rice you prefer, have you ever had yellow (saffron) rice? Because if you haven’t, I’m going to insist that you try it. Immediately.
You can find it at your grocery store, and it cooks up in about 20 minutes. And it’s amazing and delicious and I want some right now.
You can pan-sear your fish, or bake it in the oven. Or hey, you could even grill it! I opted to go the oven route so I could simultaneously cook the rice and chop the veggies. Because in addition to being a super delicious meal, it’s also a quick-to-prepare meal that is perfect for lunch or a weeknight!
Start-to-finish, this took me less than 30 minutes! It doesn’t get much better than that, friends. Well, other than when you take a big ol’ bite of this fish taco salad. That is definitely the best part.
And, you can totally customize the toppings to your liking. Add some jalapenos for spice, cilantro lime rice, even some good ol’ corn, fresh off the cob! However you might tweak it, just make sure you try it. The recipe is just below!
Fish Taco Salad
Ingredients
- 4 (4 oz) cod fillets (another meaty white fish could also be used)
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup yellow rice (I used a 5 oz bag of yellow rice from the grocery store – you can do this or make it homemade – there will be leftover)
- 8 cups salad greens
- 1 (15 oz) can black beans, drained and rinsed
- 1 avocado, peel and pit removed (sliced or chopped)
- 1 cup cherry tomatoes, halved or quartered
- 4 Tbsp sour cream
- 4 Tbsp salsa
- 1/2 cup shredded cheese (I used monterrey jack)
- lime wedges for squeezing on salad, optional
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with foil, and set aside.
- Season fish with salt and pepper and place on the prepared baking sheet. Bake for 15-20 minutes, depending on the thickness of your fish, or until it flakes easily with a fork.
- While the fish is cooking, prepare your rice according to the package instructions. This will take about 20 minutes*..
- When the fish and rice are done, assemble your salads. Divide the salad mix amongh 4 bowls. Top with a piece of fish, 1/4 cup of rice, a 1/3 cup of beans, 1/4 cup or so of avocado, tomatoes, and cheese, and a tablespoon each of sour cream and salsa. Squeeze a wedge of lime juice on top, if desired!
Notes
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