Go Back
–+ servings
Fish taco salad bowls with lime wedge and drizzle of avocado dressing.

Fish Taco Salad Bowls

Flaky seasoned fish tops a bowl of cabbage, lettuce, and all the best taco toppings in these easy Fish Taco Salad Bowls. Flavor packed and ready in less than 30 minutes!
No ratings yet
Print Pin
Prep Time: 20 minutes
Cook Time: 6 minutes
Servings: 4
Calories: 414kcal

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!
Course lunch, Main Dish
Cuisine American, Tex-Mex
Keyword fish taco bowl, fish taco salad, fish taco salad bowl

Nutrition

Calories: 414kcal | Carbohydrates: 30g | Protein: 28g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 83mg | Sodium: 603mg | Potassium: 1408mg | Fiber: 11g | Sugar: 10g | Vitamin A: 2173IU | Vitamin C: 79mg | Calcium: 98mg | Iron: 3mg
Did You Make This Recipe?Leave a review, Mention @NeighborFoodie, or tag #neighborfoodies!