Fish Taco Salad
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!
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Servings: 4 servings
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
*If you opt to go with brown rice, which takes approximately 45 minutes to cook, you will want to start your rice first and let it cook for 20 minutes or so before starting to cook the fish, so all will still finish about the same time.
Tried this recipe?Mention @sweetbeginblog or tag #sweetbeginblog!