Fish Taco Salad
Leer en Español
Prep time:
20 minutes
Cook time:
30 minutes
Servings:
6 cups
Quick Tips
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. To make tacos instead of salad: Warm tortillas. Layer cabbage or lettuce, vegetables of your choice, and fish on the tortilla. Drizzle with ranch dressing and salsa. Fold in half.
Fish Taco Salad
Leer en Español
Ingredients:
- 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
Directions:
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.
Refrigerate leftovers within 2 hours.
Quick Tips
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. To make tacos instead of salad: Warm tortillas. Layer cabbage or lettuce, vegetables of your choice, and fish on the tortilla. Drizzle with ranch dressing and salsa. Fold in half.
Prep time:
20 minutes
Cook time:
30 minutes
Servings:
6 cups
Purdue University is an equal access/equal opportunity institution. This material was partially funded by USDA's Supplemental Nutrition Assistance Program - (SNAP) and USDA's Expanded Food and Nutrition Education Program - (EFNEP).
