Fish Taco Salad Bowl Recipe
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Fish Taco Salad Bowls are a quick weeknight dinner idea that’s loaded with flavor. The flaky seasoned fish is paired with cabbage, lettuce, avocado dressing, and all your favorite taco toppings for a healthy and delicious meal!
Why You’ll Love These Fish Taco Bowls
Table of Contents
I just adore a big bowl that allows me to experience all kinds of flavors and textures in one bowl. Whether it’s a Tuna Sushi Bowl or Pulled Pork Rice Bowls, there’s nothing better than a meal that delivers a variety in every bite.
With these Fish Tacos Salad Bowls, you’ll get a little bit of everything:
- Perfectly seasoned, flaky fish
- Crisp cabbage and greens
- Creamy cheese and dressing
- Juicy tomatoes
- Tangy citrus
- Crunchy tortilla strips
It’s all you could want in a meal in one big bowl, and it’s ready in less than 30 minutes. We use the broiler method to prepare the fish in about 6 minutes, with minimal clean up. And once the fish is cooked, all you need to do is toss everything together and eat!
You might even have some spare time and energy to make our favorite homemade Avocado Cilantro Dressing to go with it. We love that everyone can craft their own perfect bowls, with an array of topping options to make a fabulously flavorful and nutritious meal!
Key Ingredients
- Fish– Choose a white fish like mahi mahi, cod, halibut, or tilapia.
- Olive oil and honey– A touch of honey compliments the smoky flavors of the seasoning so well. You can omit it, but after testing, we preferred the version with honey.
- Seasoning blend– A mix of chili powder, garlic powder, and smoked paprika brings plenty of flavor to the fish. You can also substitute a sprinkling of our homemade taco seasoning.
- Cabbage and lettuce– We’re going for max fresh crunch with this combo as the base of the salad.
- Lime– Never underestimate the power of a lime wedge! The fish and cabbage slaw come to life with a squeeze of fresh lime juice.
- Taco toppings– Let everyone customize their bowls with their own favorites. We love adding queso fresco or cotija cheese, halved cherry tomatoes, avocado slices, and crisp tortilla strips. You could also add diced bell pepper, corn, or black beans.
- Avocado Lime Dressing– We’re obsessed with this creamy cilantro, avocado, and sour cream sauce that perfectly compliments the fish, but you can swap it for your own favorite.
How to Make Fish Taco Salad Bowls
Step 1: Prep fish. Pat the fish dry, then brush with olive oil and honey. Sprinkle with seasoning blend.
Step 2: Broil the fish for 5-6 minutes, or until the fish flakes easily and reaches an internal temperature of 145 degrees.
Step 3: Assemble. Layer cabbage and lettuce into bowls, top with fish and squeeze lime juice over all. Add your favorite toppings and drizzle with dressing. Serve!
Variations
You can make these bowls your own with a few simple swaps! Here are some ideas to try:
- Swap the cabbage with rice. Make a heartier bowl by starting with cooked white or brown rice. This would be amazing with cilantro lime rice!
- Try a different dressing. Swap the creamy avocado dressing for a store bought cilantro lime vinaigrette or southwest ranch.
- Make it spicy. Add a squeeze of sriracha or spice up the fish with some cayenne pepper.
- Swap fish for shrimp or chicken. If fish isn’t your jam, try making the salads with Mexican Grilled Chicken, Marinated Skirt Steak, or our Shrimp Taco Salads.
- Make fish tacos instead! Swap the bowls for tortillas, and load up each one with the fish fillets, cabbage, diced onion, queso fresco, dressing, and plenty of lime juice!
Storage and Make Ahead Instructions
The fish will keep in the fridge in an airtight container for about 3 days. The cabbage and lettuce can also be cut up and stored in the fridge up to 3 days in advance. This is great for meal prepping!
Always wait to add the salad dressing until right before you’re ready to serve.
More Dinner Salads to Try
If you love a big hearty dinner salad, you’re going to love these other favorites!
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Fish Taco Salad Bowls
Ingredients
For the fish:
- 16-20 ounces mahi mahi (or other white fish, like cod or halibut)
- 1 Tablespoon olive oil
- 2 teaspoons honey
- 1 teaspoon chili powder
- ¾ teaspoon Kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
For the bowls:
- ½ head red cabbage (sliced into ribbons)
- ½ head iceberg lettuce (sliced into ribbons)
- Lime wedges (for serving)
- Queso fresco
- Tortilla strips
- Cherry tomatoes (halved)
- Avocado
- Avocado Lime Dressing
Instructions
- Preheat the broiler to high. Line a sheet pan with foil and spray with cooking spray. Pat the fish dry with a paper towel. Whisk the olive oil and honey together, then brush both sides of the fish with the mixture. Whisk together the chili powder, garlic powder, paprika, and salt and sprinkle evenly over the fish. Place on the second rack of the oven and broil for 5-6 minutes or until the fish flakes easily.
- To serve, toss the cabbage and lettuce in bowls, giving them a squeeze of lime juice and sprinkle of salt. Top with fish, queso fresco, tortilla strips, and avocado. Drizzle with avocado lime dressing or the dressing of your choice. Serve.
Notes
- Your broiling time might vary depending on how thick your fish fillets are. A thicker fillet might take up to 8 minutes.
- Substitute the cabbage and lettuce with cooked rice for a heartier fish taco bowl.
- Save time by substituting a store-bought avocado dressing or cilantro lime vinaigrette.
- The cabbage and lettuce can be chopped up to 3 days in advance and stored in a bag or container in the fridge. This is great for meal prepping!
Haha yes, I can totally relate to this fish taco experience. Growing up in a small town, fish tacos didn’t really exist for me until I had never had one until my honeymoon in Hawaii, but I was on board with them right away. My parents, however, are still SUPER skeptical of them, and even saying the words “fish taco” gives them the heebie jeebies. I cannot convince them of their deliciousness 🙁
I’ve never thought to make a fish taco salad, so I just love this new idea! How fun. Perfect for a weeknight, because frying up tortillas it the most annoying part of the taco-making process, in my opinion. On a weeknight, I’m almost always like “screw it, let’s just just make taco salads.” haha.
I’ve gotta try this sriracha lime dressing!!! uh, delicious!
Yes! You’ll want to put it on all the things!
Ermagawd that is one beautiful, tasty, satisfying salad! You broiled that fish to absolute perfection, Courtney.
Gorgeous! It takes me back to my years living in So Cal!!