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fish taco salad

(1 rating)
Recipe by
Brittany Bartells
Kennewick, WA

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

(1 rating)
yield 2 serving(s)
prep time 10 Min
cook time 30 Min

Ingredients For fish taco salad

  • 1 pkg
    iceberg lettuce mix w/ purple cabbage
  • 2 c
    breaded cod filet, chopped
  • 1/2 c
    diced jalapenos
  • 1 Tbsp
    cilantro, finely chopped
  • 1
  • 1/2 c
    tomatoes, diced
  • 1/2
    yellow onion, diced
  • 1/3 c
    mexican cheese, shredded
  • 1
    large flour tortilla
  • 1/2 c
    tartar sauce
  • 1/2
    juice of 1/2 lime
  • 1 Tbsp
    white wine vinegar

How To Make fish taco salad

  • 1
    Bake 4 breaded cod filets in oven according to box directions. Before baking, sprinkle juice of 1/2 the lime on the filets.
  • 2
    In a large bowl, add lettuce, jalapenos, onions, tomatoes, cheese, and cilantro, toss lightly until all evenly mixed together. Set aside
  • 3
    Cut tortilla into strips and deep fry in fryer. Once cooled, sprinkle on top of salad.
  • 4
    Chop fish filets once baked. Serve salad mix into 2 bowls and divide chopped fish and sprinkle on top of salads.
  • 5
    For dressing: wisk together tartar sauce, lime juice, and vinegar then drizzle on top of salads. Enjoy!

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