Fish Taco Salad Recipe

Name: Fish Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the grilled fish and the dressing; 2 pounds Red Snapper or another similar white fish (preferably one that's not endangered or caught using environmentally harmful methods); salt and ground cumin for sprinkling; 1 Alder plank to grill on, if available (soak in water for 1-2 hours before using); 1/4 cup 2 tablespoons mayonnaise; 1/4 cup plain Greek yogurt; 1/4 teaspoon salt; 1/4 teaspoon ground cumin; 2-3 tablespoons fresh lime juice; For the salad; 2/3 cup finely chopped cucumber; 1 pound shredded cabbage (I used mostly Savoy but also some purple for color); 1/4 + 1 teaspoons salt; 1 teaspoon chopped fresh chives; 1 teaspoon chopped fresh mint; 2 scallions thinly sliced into rings (about 2/3 c); 1 ear corn, kernels cut off, cob discarded; 1 tablespoon cider vinegar; 1 tablespoon canola oil

Servings: persons

For the grilled fish and the dressing
2 pounds Red Snapper or another similar white fish (preferably one that's not endangered or caught using environmentally harmful methods)
salt and ground cumin for sprinkling
1 Alder plank to grill on, if available (soak in water for 1-2 hours before using)
1/4 cup 2 tablespoons mayonnaise
1/4 cup plain Greek yogurt
1/4 teaspoon salt
1/4 teaspoon ground cumin
2-3 tablespoons fresh lime juice
For the salad
2/3 cup finely chopped cucumber
1 pound shredded cabbage (I used mostly Savoy but also some purple for color)
1/4 + 1 teaspoons salt
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh mint
2 scallions thinly sliced into rings (about 2/3 c)
1 ear corn, kernels cut off, cob discarded
1 tablespoon cider vinegar
1 tablespoon canola oil

1
["Set your grill to high. Wash and pat dry the snapper filets (about 1 pound each), place them on your pre-soaked Alder wood plank and sprinkle generously with salt and ground cumin.
2
Place on the grill and cook until fish flakes and is just opaque. When cool enough to handle, remove all skin and any bones and pull apart into nice-sized chunks.", "While the fish is cooking, make the dressing by whisking together the mayo, yogurt, salt, 1/4 t ground cumin and fresh lime juice. Set aside.", "In a small bowl, put the chopped cucumber and sprinkle with 1/4 teaspoon salt. Set aside for 5-10 minutes and then strain using a fine mesh sieve.", "In the meantime, in a large mixing bowl, toss together the cabbage, remaining 1 teaspoon salt, chives, mint, scallions, corn, cider vinegar and canola oil. When the cucumbers are well-drained, toss them in too.
3
Pour the dressing over the salad and toss until well combined.
4
Add the flaked fish and toss gently until evenly distributed throughout the salad.", "Serve with extra lime slices and enjoy!"]

192

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: For the grilled fish and the dressing, 2 pounds Red Snapper or another similar white fish (preferably one that's not endangered or caught using environmentally harmful methods), salt and ground cumin for sprinkling, 1 Alder plank to grill on, if available (soak in water for 1-2 hours before using), 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