Fish Taco Salad Recipe

Name: Fish Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup self rising flour plus 1/2 cup extra; 1 teaspoon cumin seeds; 1 beer 12 can; 1 large egg beaten; vegetable oil for deep-frying; 1 pound white fish fillet cut into fingers; 8 tortillas; 1/2 head iceberg lettuce shredded; salsa; 2 vine ripened tomatoes roughly chopped; 1 avocado seeded, peeled, chopped; 1 red chili long, deseeded, finely sliced; 1 green onion finely sliced; 2 tablespoons cilantro leaves; dressing; 1 lime grated zest, juice; 2 tablespoons sour cream

Servings: persons

1/2 cup self rising flour plus 1/2 cup extra
1 teaspoon cumin seeds
1 beer 12 can
1 large egg beaten
vegetable oil for deep-frying
1 pound white fish fillet cut into fingers
8 tortillas
1/2 head iceberg lettuce shredded
salsa
2 vine ripened tomatoes roughly chopped
1 avocado seeded, peeled, chopped
1 red chili long, deseeded, finely sliced
1 green onion finely sliced
2 tablespoons cilantro leaves
dressing
1 lime grated zest, juice
2 tablespoons sour cream

1
Sift flour into a bowl. Add seeds and make a well in center. Gradually whisk in beer and egg to make a smooth batter. Season to taste and set aside 30 minutes.
2
To make salsa, in a bowl, combine all ingredients and season to taste.
3
To make dressing, in a small bowl, whisk all ingredients together. Toss 1/3 dressing through salsa.
4
Heat oil in a large saucepan on high, until a small piece of bread sizzles as soon as it is added.
5
Dust fish in extra flour. Working in 3 batches, dip fish into batter, allowing excess to drain off. Deep-fry fish, 3-4 minutes each batch, until golden and cooked through. Drain on paper towels.
6
Place 2 tortillas into each serving bowl. Fill with lettuce, salsa and fish. Drizzle with remaining dressing to serve.

153

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 17 ingredients. The key ingredients include: 1/2 cup self rising flour plus 1/2 cup extra, 1 teaspoon cumin seeds, 1 beer 12 can, 1 large egg beaten, 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