This Fish Taco Salad Bowl recipe is super easy, healthy, and filled with fresh ingredients and flavors! Make this fish salad whenever you are looking for a tasty, Mexican taco salad recipe made with fresh lime juice, avocado, taco seasoning and crispy, flaky fish fillets!
A healthy, super easy taco salad bowl with fish is a healthy lunch or dinner recipe that is ready in less than 30 minutes! This main course is filled with bold and fresh ingredients that make this tasty, fish taco salad bowl recipe the best!
Make this taco salad with either blackened cod or tilapia–both are delicious and easy to cook on the stovetop! The white fish fillets are flaky, tender, and a little crisp on the outside and also coated in a zesty, classic taco seasoning which gives this recipe yummy Mexican-style flavors.
Served atop a bed of leafy green lettuce with black beans, fresh salsa, sour cream, and avocado, this healthy fish salad recipe is packed with flavors that go well together to create a fresh taco salad.
WHY THIS HEALTHY SALAD BOWL RECIPE IS THE BEST
- Fresh and Flavorful: The combination of fresh cilantro, avocado, lime, and salsa create the best fresh flavors that are so yummy and tasty. The ingredients in this easy recipe are bright, aromatic, and divine!
- Packed with Protein: The tender flaky fish and black beans provide plenty of protein for this salad bowl. You will feel full for hours after eating this recipe.
- Nutritious: Fish is a healthy source of protein that is lean and packed with healthy fats like omega-3s. This recipe is gluten-free and made with fresh whole ingredients that allow this to be a healthy fish taco salad bowl!
- Easy and Quick: Ready in about fifteen minutes, this is one of the quickest recipes out there! Just cook the fish and assemble the salad for this easy recipe. That’s it!
INGREDIENTS FOR EASY FISH TACO SALAD
- Olive oil: I like to use olive oil because you can cook most things with it and it has a suitable smoke point. Any kind of vegetable cooking oil will work for this recipe, though.
- Tilapia: Tilapia is a flaky white fish that is easy to find at most markets and stores. We like to use tilapia because the fillets are cooked in minutes and easy to pair with almost anything.
- Taco seasoning: Make your own taco seasoning or use a storebought packet. Both options work.
- Salt: Kosher sea salt is used to make sure the fish has plenty of flavor!
- Lettuce: We use Romaine lettuce because the leafy greens are yummy and healthier than traditional iceberg lettuce. You can use any greens like spinach, kale, salad or spring mixes, and other types of lettuce.
- Black beans: Canned black beans are easy to use and provide extra protein to this taco salad bowl. Dried beans will also work. You will need one half cup of dried black beans to make enough for a fifteen ounce can.
- Salsa: Fresh tomato salsa or pico de gallo are delicious for this taco salad and provide extra fresh bold flavors. Any kind of fresh salsa will taste good such as pineapple salsa, mango salsa, and more.
- Avocado: Freshly sliced avocado adds a creamy soft layer that is essential to all taco recipes. You can even make homemade guacamole to serve with or on top of this salad.
- Sour cream: Creamy sour cream balances out all of the bold flavors but can be omitted.
- Cilantro: Fresh leafy cilantro is great for this recipe! Cilantro is clean and fresh in flavor and is the perfect herb for this taco salad.
- Lime wedges: Tangy and fresh lime wedges provide more fresh flavors for this recipe and make it extra delcicious. Spritz lime juice atop the salad just before serving for the best combination of flavors.
HOW TO MAKE THIS TASTY FISH TACO SALAD BOWL
You will love how simple and quick this recipe is. Perfect for busy weeknights at home whenever you want to enjoy dinner in less than 30 minutes with very few steps.
- Season the fish: First, heat the oil in a large pan over medium-high heat. Be sure to heat the oil until hot so the fish cooks quickly and is evenly browned. Meanwhile, season the fish fillets with taco seasoning until well-covered as this is how the fish gets all of its flavor.
- Cook the fish: Next, once the oil in the pan is hot, add the fish fillets to the pan and cook for a few minutes on each side until browned or blackened. The fish is done once it can be easily flaked with a fork. Remove the fish from the heat and break it up into small pieces and place on a plate.
- Assemble the salad: Divide the lettuce among the bowls you are using to serve the salad. Portion out and add the cooked black beans, salsa, avocado, and sour cream. All of these ingredients are what make this fish salad a taco salad.
- Serve and enjoy: Finally, serve the fish taco salad with fresh lime wedges and cilantro, if preferred. You can even serve the salad with crispy tortilla strips or chips.
Frequently Asked Questions
We really like to use mild-flavored fish for tacos and taco salads such as tilapia, cod, mahi-mahi, grouper, flounder, etc. The mild flavors of the fish absorb the taco flavors the best.
Typically, fish tacos and salad bowls are served with fluffy rice sometimes with cilantro and lime, elote, black bean soup, coleslaw, sweet potato fries, refried beans, guacamole, chips and salsa, queso, tostadas, and more.
Yes! Fish tacos and taco bowls are healthier than most traditional recipes out there because fish is a healthy source of protein and doesn’t contain a lot of unhealthy fats. This fish taco salad bowl recipe is made with fresh real ingredients and is gluten-free.
Tips, Substitutions, and Storage Info
- Cod or tilapia are great flaky white types of fish to use for this recipe. You can use frozen fish fillets, but be sure the fillets are thawed just before cooking them.
- Grill your tilapia on the grill the make extra blackened fish.
- Serve this fish taco salad with a crema or creamy avocado lime dressing. A fresh vinaigrette would also be good for this salad.
- Instead of fish use shredded or cubed chicken, chorizo, beef, or tofu. You can also just use the veggies and beans.
- Use blackened salmon or other kind of cooked salmon for this recipe.
- Instead of sour cream use plain yogurt. You can also use dairy-free sour cream if you avoid dairy products.
- Top the taco salad with freshly grated or shredded cheddar cheese.
- Store the leftovers separately in the refrigerator. The fish will last in an airtight container in the refrigerator for about four days.
FOODS TO SERVE WITH TACO SALAD WITH FISH
- Mexican Sweet Corn Soup
- Mexican Street Corn Salad
- Shrimp Cocktail Recipe
- Simple Mexican Stuffed Sweet Potatoes
- Oven Roasted Vegetables
- Cilantro Lime Cauliflower Rice
MORE HEALTHY RECIPES
- Chicken and Broccoli Stir Fry
- Shrimp Tacos with Pineapple Salsa Recipe
- Chicken Fajitas
- Healthy Eggplant And Zucchini Gratin
MORE TASTY FISH RECIPES
Pan-Seared Honey Glazed Salmon
Simple Spicy Shrimp Tacos with Pineapple Salsa
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Fish Taco Salad Bowl
Ingredients
- 1 pound tilapia or other white fish fillets
- 1 tablespoon taco seasoning
- Salt to taste
- 2 teaspoons olive oil
- 1 15- ounce can black beans rinsed and drained
- 1 cup prepared fresh salsa or pico de gallo
- 1 avocado thinly sliced
- ¼ cup light sour cream or low-fat Greek yogurt
- 6 cups shredded romaine lettuce
- Optional garnish: cilantro leaves lime wedges
Instructions
- Heat the olive in a large pan over medium-high heat. Sprinkle the fish with taco seasoning and salt to taste.
- Place the fish in the pan and cook for 3-4 minutes on each side or until just done. Break up the fish into 2-inch pieces.
- Divide the lettuce among 4 bowls and top with the fish, 1/3 cup black beans, ¼ cup salsa, ¼ avocado, and 1 tablespoon sour cream. Serve, garnished with cilantro and lime wedges if desired.
Notes
- Cod or tilapia are great flaky white types of fish to use for this recipe. You can use frozen fish fillets, but be sure the fillets are thawed just before cooking them.
- Grill your tilapia on the grill the make extra blackened fish.
- Serve this fish taco salad with a crema or creamy avocado lime dressing. A fresh vinaigrette would also be good for this salad.
- Instead of fish use shredded or cubed chicken, chorizo, beef, or tofu. You can also just use the veggies and beans.
- Use blackened salmon or other kind of cooked salmon for this recipe.
- Instead of sour cream use plain yogurt. You can also use dairy-free sour cream if you avoid dairy products.
- Top the taco salad with freshly grated or shredded cheddar cheese.
- Store the leftovers separately in the refrigerator. The fish will last in an airtight container in the refrigerator for about four days.
Arya says
yummy and delicious!!! i used lettuce, corn, salsa, tomatoes and spicy mayo! a tiny side of cilanto lime rice
Rena says
Sounds so yummy
madeline says
So easy and delicious. I used cod and turned mine into tacos.
Rena says
Cod Sounds amazing. So glad this turned out great for you
Carmella Wint says
Wow, this looks delicious! I’ve made all kinds of taco salads but never thought to make it with fish. Seems like it would be a nice and light lunch
Rena says
Thank you Carmella. I hope you like it.
Bryan says
This looks like an easy but pretty tasty recipe! I know my wife would definitely love this! Thank you
Rena says
Thank you Bryan. I hope he likes it. Enjoy and Happy Holidays to you both.