Fish Taco Salad

Food Hero
1/2 cup

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1. Season fish with salt and pepper. Cook by your favorite method until it appears opaque and flakes apart easily (see Notes).

2. Mix cabbage or lettuce with other vegetables of your choice. Add chunks of fish. Drizzle with ranch dressing and salsa.

3. Refrigerate leftovers within 2 hours.


Cook fish: In a Skillet - Spray or lightly oil a skillet. Add seasoned fish and cook over medium heat (300 degrees in an electric skillet) until flesh starts to appear white. Turn fish over and cook until it flakes easily. In the Oven - Put seasoned fish in a baking pan and cover with foil. Bake in a 350 degree oven until fish flakes. Under a Broiler - Place seasoned fish on a broiler pan. Broil several inches from the heat until the fish is opaque throughout and flakes easily.


2 pounds fish fillets (try cod, tilapia, snapper or others)

1/4 teaspoon each salt and pepper

2 cups shredded cabbage or lettuce

2 cups chopped vegetables (try tomatoes, cucumber, carrots, corn, green onions, celery, avocado)

1/2 cup low-fat ranch dressing

1/2 cup salsa


oven and baking sheet , or medium skillet, mixing bowl, cutting boars, knife for chopping vegetables, fork to mix salad