Best 2 Fish Taco Salad Recipes

Are you looking for a delicious and healthy recipe to spice up your dinner routine? If so, you need to try this fantastic fish taco salad recipe! With its vibrant colors, unique flavors, and versatility, this dish will tantalize your taste buds and leave you feeling satisfied. Whether you're trying to eat healthier or looking for a fun and easy meal to prepare, this fish taco salad is the perfect choice. So, gather your ingredients and get ready to experience a culinary delight that combines the best of Mexican and American flavors.

Here are our top 2 tried and tested recipes!

GRILLED FISH TACO SALAD WITH AVOCADO DRESSING

Grilled Fish Taco Salad with Avocado Dressing image

Tackle California coastal cuisine on the grill with this Grilled Fish Taco Salad from Kelly Senyei of Just a Taste. Tender halibut marinated in fresh citrus and spices is cooked atop the flames inside a foil packet and served on a bed of greens layered with all of the classic taco fillings and a creamy avocado dressing.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 28m

Yield 4

Number Of Ingredients 17

Ingredients

1 large avocado, peeled and pitted
1 cup plain yogurt
2 medium cloves garlic, chopped
2 tablespoons lime juice
1 tablespoon honey
½ teaspoon salt
¼ teaspoon pepper
4 (6 ounce) halibut fillets
1 medium lime
1 teaspoon ground cumin
salt and pepper to taste
8 cups romaine lettuce
1 (15 ounce) can black beans, rinsed and drained
1 cup shredded Colby-Jack cheese
1 cup diced tomatoes
1 ½ cups tortilla strips
Reynolds Wrap® Aluminum Foil

Steps:

Make the dressing by combining the avocado, yogurt, garlic, lime juice, honey, 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender. Blend until creamy (the dressing will be thick), then cover and refrigerate the dressing while you make the salad.
Preheat the grill for 10 minutes on medium heat. Prepare the foil packets by placing two halibut fillets on each sheet of Reynolds Wrap® Aluminum Foil. Squeeze the lime juice atop the fillets, then sprinkle them with the cumin and a pinch of salt and pepper. Fold and crimp the edges together to form sealed foil packets.
Place the foil packets on the grill, close the lid and grill the fish for 8 to 10 minutes or just until the fish flakes easily and is opaque throughout. Remove the foil packets from the grill and unwrap them.
Prepare the taco salad by layering the lettuce, beans, cheese, tomatoes and tortilla strips on serving plates. Arrange the grilled fish on top of the salads, drizzle with the avocado dressing and serve.

Nutrition Facts : Calories 665.2 calories, Carbohydrate 48.4 g, Cholesterol 90 mg, Fat 29.3 g, Fiber 16.1 g, Protein 56.5 g, SaturatedFat 10.7 g, Sodium 1191.1 mg, Sugar 12.1 g

FISH TACO SALAD

Fish Taco Salad image

We love fish tacos, but have to cut back on carbs, so this salad completely satisfies fish taco craving. If you're not cutting down on carbs, you could tuck some tortilla chips around the edge of the salad, or warm some corn tortillas and serve alongside.

Provided by Carol West Kennedy

Categories Salad Taco Salad Recipes

Time 45m

Yield 2

Number Of Ingredients 10

Ingredients

6 (2 ounce) frozen breaded fish fillets
8 leaves romaine lettuce
2 tomatoes, cut into small wedges
1 avocado, diced
½ cucumber, sliced
2 slices jicama, diced, or more to taste
1 tablespoon minced onion
¼ cup creamy cilantro salad dressing
2 tablespoons crumbled cotija cheese
6 sprigs cilantro, or to taste

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Place fish fillets in a single layer on a shallow metal baking pan.
Bake in the preheated oven, flipping halfway, until crispy and browned, 22 to 24 minutes. Transfer to a plate lined with paper towels to soak up excess oil. Let cool for 5 minutes.
Tear apart lettuce leaves and divide between 2 salad bowls. Place tomatoes over the lettuce. Arrange avocado, cucumber, jicama, and onion around tomatoes. Cut fish fillets into quarters and arrange over the salads. Drizzle some salad dressing around the vegetables and over the fish.
Sprinkle each salad with 1/2 of the cotija cheese. Garnish with cilantro leaves.

Nutrition Facts : Calories 813.1 calories, Carbohydrate 49.3 g, Cholesterol 79.6 mg, Fat 57 g, Fiber 11.1 g, Protein 32.8 g, SaturatedFat 12 g, Sodium 1246.5 mg, Sugar 6.6 g

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
Don't be afraid to experiment with different types of fish. There are many delicious options to choose from, such as salmon, tuna, cod, and tilapia.
Be sure to season your fish well. This will help to bring out its natural flavor.
Cook your fish properly. Overcooked fish will be dry and tough, so be careful not to overcook it.
Use a variety of toppings and dressings. This will make your salad more interesting and flavorful.
Serve your salad immediately. This will ensure that the fish is still warm and the salad is fresh.

Conclusion:

Fish taco salad is a delicious and healthy meal that is perfect for a quick and easy lunch or dinner. It is also a great way to use up leftover fish. With so many different variations to choose from, there is sure to be a fish taco salad recipe that everyone will enjoy. So next time you are looking for a tasty and healthy meal, give fish taco salad a try. You won't be disappointed!