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Fish Taco Salad Bowl
Fish Taco Salad Bowl
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Try tasty Fish Taco Salad Bowls for a healthy twist on a classic favorite - seared white fish and fresh veggies, served with tortilla chips for added crunch!
Ingredients:
  • 8 radishes, thinly sliced
  • 1/2 cucumber, halved lengthwise, seeded, and cut into thin half moons
  • 1/2 red onion, cut into wedges, then slivered
  • 1/2 cup thinly sliced red or yellow pepper
  • 2 tablespoons fresh lime juice, divided
  • 4 tablespoons canola or vegetable oil, divided
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Kosher salt and freshly ground pepper to taste
  • 1 1/2 pounds flaky white fish fillets, such as cod, halibut, or red snapper, cut crosswise into 1-inch wide slices
  • 1 clove garlic, finely minced
  • 8 cups romaine hearts, thinly shredded
  • 2 tablespoons cider or rice wine vinegar
  • For serving:
  • Diced avocado
  • Fresh cilantro leaves (optional)
  • Tortilla chips
Instructions:
  • For the veggie slaw, toss radishes, cucumbers, red onion, peppers, 1 tablespoon lime juice, and 1 tablespoon oil in a bowl. Season with salt and pepper.
  • Prepare and cook the fish: Combine cumin, chili powder, salt, and pepper in a bowl. Season the fish with the mixture. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sear the garlic, then add the seasoned fish in a single layer (cook in batches if needed). Cook for 3 minutes, flip, and cook for an additional 2 minutes until cooked through. Gently transfer to a serving plate and drizzle with 2 tablespoons lime juice. Serve as desired.
  • Prepare the salad and dressing: Toss the lettuce with vinegar, remaining 2 tablespoons oil, and season generously with salt and pepper.
  • Prepare the bowls by layering lettuce in each bowl. Add bite-sized fish pieces evenly on top of the lettuce, and top with vegetable slaw. Finish with avocado, cilantro (optional), and serve with tortilla chips on the side.

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