Eat the rainbow of deliciousness with these easy and quick to assemble Fish Taco Salad Bowls. Plus, eating the bowl is always more fun!
This recipe was recently posted over on Peaks and Harbours as Mini Taco Bowls which are a ton of fun for parties or even game day!
I’ve amended the recipe to accommodate a meal sized salad bowl and update the picture in this post. Whether or not mini or full sized taco bowls are being made, these Fish Salad Taco Bowls always brighten my day when I make them.
I love that they’re easy to build so my kids can each pick their favourite veggies to load up on.
My youngest is 2 and still not into lettuce so she avoids that. One of my twins is obsessed with quick pickled radishes (I’m not questioning it so let’s roll with it shall we?). My other twin loves tomatoes and the colour purple so cabbage will happen.
I load up with all the vegetables to show them how they all taste so yummy together.
Usually, if I make myself a salad, they want on board with it so I’m trying to let them grow into their taste preferences as long as they eat some sort of vegetable with every meal.
The longest thing to “cook” are the tortilla shells to form them into bowls. I only have one pan that fit the size correctly so it took me a bit longer to make these bowls.
Not into making a bowl to eat? Skip that step and make these into Fish Taco Salad Wraps instead.
This recipes is all from scratch and uses spices and fresh produce to make a big impact. I often use this meal to clean out the fridge and shove some extra vegetables under the salsa and guacamole.
Because, it’s all about balance people and when dinner is canned soup and grilled cheese we need to hit reset with a dish like these Fish Salad Taco Bowls.
The dressing is so dead simple and literally involves shaking olive oil and lime juice together. It’s a brilliant and easy vinaigrette to get all these veggies to shine.
Our ultimate family taco recipes that may or may not look like a taco, but are ALL incredibly fresh, healthy and deeeeelish:
Eat the rainbow of deliciousness with these easy and quick to assemble Fish Taco Salad Bowls. Plus, eating the bowl is always more fun!
- 5 large flour tortilla shells
- 1 lbs (454 grs) firm white fish, cut into 1″ pieces (I used tilapia and cod)
- 1 tbsp avocado or canola oil
- 1 small head of romain or iceberg lettuce, shredded
- 1/4 small head of cabbage (red or green will work), shredded
- 2 medium carrots, finely chopped or shredded
- 1 pint cherry tomatoes, halved
- 2 medium green onions, thinly sliced
- 1 medium avocado, peeled and sliced
- 1/4 cup chopped fresh cilantro
- 2 small-medium limes, juiced
- 1 jalapeno, thinly sliced (optional)
- 2 tsp olive oil
- 1 tbsp chili powder (this powder is quite mild in Canada, if you're outside of N. America I'd recommend being cautious with how much you add)
- 1 tsp kosher or fine sea salt
- 1 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp sweet smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
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Preheat oven to 350° F. In an oven proof bowl or container place 1 tortilla at a time and bake for 15 minutes or until tortilla crisps up, but aren’t turning brown (this will be faster if you have 6-8 of the bowls and can do all the tortillas at the same time). Let cool for about 5 minutes in the bowls.
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In a small bowl mix together taco seasoning ingredients.
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Heat a heavy duty skillet (cast iron** or metal, a pan that can handle high heat) with vegetable oil over high heat. Add fish and toss in oil. Sprinkle taco seasoning over top and toss again to coat. Cook, tossing frequently, over high heat for 3-4 minutes until fish is cooked through (this will not take very long).
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In a small bowl, mix together the juice of 1 lime and 3 tbsp olive oil. Season with salt.
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Place desired vegetables in taco bowls, top with fish pieces, lime/oil mixture and cilantro.
* if you don’t want to make your own seasoning buy 1 taco seasoning package and use in lieu of the ingredients listed in this section.
** my favourite cast-iron pan!
Enjoy! xo
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