Fish Taco Salad Bowl

All the flavors of a grilled fish taco served over greens.

Course Salad
Cuisine American
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 4
Calories 369 kcal


  • 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


  1. Heat the olive in a large pan over medium-high heat. Sprinkle the fish with taco seasoning and salt to taste.
  2. 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.

  3. 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.
Nutrition Facts
Fish Taco Salad Bowl
Amount Per Serving
Calories 369 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3g 15%
Cholesterol 61mg 20%
Sodium 962mg 40%
Potassium 1140mg 33%
Total Carbohydrates 34g 11%
Dietary Fiber 12g 48%
Sugars 6g
Protein 31g 62%
Vitamin A 131.7%
Vitamin C 17.5%
Calcium 10.1%
Iron 20.8%
* Percent Daily Values are based on a 2000 calorie diet.