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Eat the rainbow of deliciousness with these easy and quick to assemble Fish Taco Salad Bowls. Plus, eating the bowl is always more fun! #tacos #fishtacos #tacotuesday #healthy

Fish Taco Salad Bowls

Eat the rainbow of deliciousness with these easy and quick to assemble Fish Taco Salad Bowls. Plus, eating the bowl is always more fun! 

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 5 bowls

Ingredients

Fish Salad Bowls:

  • 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

Taco Seasoning*:

  • 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

Instructions

  1. 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.

  2. In a small bowl mix together taco seasoning ingredients.

  3. 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).

  4. In a small bowl, mix together the juice of 1 lime and 3 tbsp olive oil. Season with salt.

  5. Place desired vegetables in taco bowls, top with fish pieces, lime/oil mixture and cilantro.

Recipe Notes

* 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