Fish Taco Salad Recipe

Name: Fish Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: A1/2 head red cabbage, shredded; A1/2 head green cabbage, shredded; 1 red bell pepper, thinly sliced; 1 bunch scallions, thinly sliced; 1 bunch radishes, thinly sliced; 2 tablespoons peanut oil; 3 tablespoons lime juice; 1 tablespoon lime zest; 2 tablespoons seasoned rice vinegar; A1/2 cup chopped cilantro; 2 tablespoons chopped mint; The Fish; Two 8-ounce tilapia fillets; 4 tablespoons taco seasoning; 2 tablespoons olive oil; The Toppings; 1 cup crushed or broken tortilla chips; 1 cup pico de gallo; 1 avocado, diced

Servings: persons

A1/2 head red cabbage, shredded
A1/2 head green cabbage, shredded
1 red bell pepper, thinly sliced
1 bunch scallions, thinly sliced
1 bunch radishes, thinly sliced
2 tablespoons peanut oil
3 tablespoons lime juice
1 tablespoon lime zest
2 tablespoons seasoned rice vinegar
A1/2 cup chopped cilantro
2 tablespoons chopped mint
The Fish
Two 8-ounce tilapia fillets
4 tablespoons taco seasoning
2 tablespoons olive oil
The Toppings
1 cup crushed or broken tortilla chips
1 cup pico de gallo
1 avocado, diced

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1. Make the slaw: In a large bowl, toss the red cabbage, green cabbage, red bell pepper, scallions and radishes to combine. Add the peanut oil, lime juice, lime zest and rice vinegar, and toss well to coat. Add the cilantro and mint; toss to fully combine. Set aside.
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2. Cook the fish: Season the tilapia fillets with the taco seasoning, rubbing it in well and coating the entire fillet. Heat the olive oil in a large skillet, then add the tilapia. Cook until fully cooked on both sides, 6 to 8 minutes total.
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3. To serve: Pile about 1 cup slaw onto a plate, then top it with half a tilapia fillet. Garnish with 2 tablespoons tortilla chips, 2 to 3 tablespoons pico de gallo and 2 to 3 tablespoons avocado.
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Read more: Fish Taco Salad | Recipes - PureWow
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122

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: A1/2 head red cabbage, shredded, A1/2 head green cabbage, shredded, 1 red bell pepper, thinly sliced, 1 bunch scallions, thinly sliced, and more.

Yes, Fish Taco Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fish Taco Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions