fish taco salad

Name: Fish Taco Salad
Prep time: 10 min
Cook time: 30 min
Yield: 2
Ingredients: 1 package(s) iceberg lettuce mix w/ purple cabbage; 2 cup(s) breaded cod filet, chopped; 1/2 cup(s) diced jalapenos; 1 tablespoon(s) cilantro, finely chopped; 1 - lime; 1/2 cup(s) tomatoes, diced; 1/2 - yellow onion, diced; 1/3 cup(s) mexican cheese, shredded; 1 - large flour tortilla; ## DRESSING; 1/2 cup(s) tartar sauce; 1/2 - juice of 1/2 lime; 1 tablespoon(s) white wine vinegar

(1 RATING)

17 Pinches

Brittany Bartells

Kennewick, WA

Updated on Sep 22, 2010

I love fish tacos by themselves, so I thought, "Why not make it into a salad?"

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prep time 10 Min

cook time 30 Min

method ---

yield 2 serving(s)

Ingredients

1 package iceberg lettuce mix w/ purple cabbage
2 cups breaded cod filet, chopped
1/2 cup diced jalapenos
1 tablespoon cilantro, finely chopped
1 - lime
1/2 cup tomatoes, diced
1/2 - yellow onion, diced
1/3 cup mexican cheese, shredded
1 - large flour tortilla
DRESSING
1/2 cup tartar sauce
1/2 - juice of 1/2 lime
1 tablespoon white wine vinegar

How To Make fish taco salad

Step 1

Bake 4 breaded cod filets in oven according to box directions. Before baking, sprinkle juice of 1/2 the lime on the filets.

Step 2

In a large bowl, add lettuce, jalapenos, onions, tomatoes, cheese, and cilantro, toss lightly until all evenly mixed together. Set aside
Step 3

Cut tortilla into strips and deep fry in fryer. Once cooled, sprinkle on top of salad.
Step 4

Chop fish filets once baked. Serve salad mix into 2 bowls and divide chopped fish and sprinkle on top of salads.
Step 5

For dressing: wisk together tartar sauce, lime juice, and vinegar then drizzle on top of salads. Enjoy!
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