Eat the rainbow of deliciousness with these easy and quick to assemble Fish Taco Salad Bowls. Plus, eating the bowl is always more fun!
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.
In a small bowl mix together taco seasoning ingredients.
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).
In a small bowl, mix together the juice of 1 lime and 3 tbsp olive oil. Season with salt.
Place desired vegetables in taco bowls, top with fish pieces, lime/oil mixture and cilantro.