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.

No additional tips available.

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

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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.

Fish Taco Salad

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