| | |

Fish Taco Salad

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

Crunchy cabbage slaw tossed with a creamy garlic-lime dressing is piled high with taco-seasoned cod, avocado, pico de gallo and crushed tortilla chips for a delicious and super easy Fish Taco Salad that is about to become your favorite summer meal.

Seasoned cod on top of shredded cabbage with chopped tomatoes and avocado and crushed tortilla chips on a dinner plate.

The fish was cooked to perfection in an air fryer to avoid heating up the kitchen, and the salad itself is light and flavorful. Skip the tortilla chips for Whole30, keto, or paleo meal option.

More fish taco inspired recipes

What you will need

Ingredients to make fish taco salad.
  • Cod Filets – are healthy, don’t have a fishy flavor, and cook up perfectly. Tilapia, mahi-mahi, or halibut filets can be substituted.
  • Olive Oil is my preferred oil to cook with. It is a healthy oil without a low smoke point.
  • Taco Seasoning – homemade is best and does not contain any thickeners, but any taco or southwest seasoning will work.
  • Garlic-Lime dressing – a simple sauce that includes mayonnaise, fresh garlic, fresh lime juice and zest, chili powder, salt and pepper with a bit of milk (non-dairy or regular) to achieve your desired consistency.
  • Taco Slaw – shredded green and red cabbage, green onions, sliced radishes, and cilantro get tossed together with the dressing.
  • Toppings – diced avocado, pico de gallo, crushed corn tortilla chips (or chips of your choice). You can add any of your favorite taco toppings or substitute any toppings that you you prefer like diced tomatoes or fresh blender salsa.

Be sure to check out the detailed printable recipe card below

Looking down on two dinner plates topped with fish taco salad with a bowls of taco slaw, chopped cilantro, and crushed chips on the side.

How to make fish taco salad

To make the dressing:

Add the mayonnaise, pressed garlic, lime juice and zest, chili powder, sea salt and black pepper to a small bowl. Whisk to combine, gradually adding milk to thin sauce to your desired consistency. Set aside.

Mayonnaise, garlic, lime juice, and chili powder in a mixing bowl.

To make the taco slaw:

Toss the green and red cabbage, diced green onions, chopped cilantro, and sliced radishes together in a large mixing bowl.

Shredded green and red cabbage, sliced radishes, chopped cilantro in a large mixing bowl.

Pour three-quarters of the dressing over the top and toss to fully combine. Add more if needed and check seasonings. Set aside.

garlic lime sauce added to the cabbage mixture in a large mixing bowl.

To make the fish:

Brush olive oil over both sides of the fish, and sprinkle with taco seasoning.

Three cod filets brushed with oil and sprinkled with taco seasoning on a platter.

In an air fryer:

Set your air fryer to 7 minutes at 400 degrees on Air Fry and allow to preheat.

air fryer set to 7 minutes at 400 degrees.

Add the seasoned filets when the air fryer displays “Add Food”, and close the basket. Do not flip the fish halfway through cooking, it is too fragile and will fall apart.

Three seasoned cod filets in an air fryer basket.

In the oven:

Sprinkle the taco seasoning over both sides of the cod and place on the baking sheet. Preheat oven to 400 degrees. Drizzle with olive oil and place in the oven. Bake in the oven for 10 to 15 minutes depending on thickness. Internal temperature should read 145 degrees, and fish should be opaque and flake easily with a fork.

For a crispier fish, broil for 3 to 5 minutes until the edges are browned.

Three seasoned cod filets cooked on a baking sheet.

Remove from oven and set aside. Chop into bite-sized pieces before serving.

On the stove:

Season the cod filets. Heat the olive oil in a large skillet, then add the fish. Sear the first side and flip over. Cover and cook for 4 to 5 minutes. (Cook until internal temperature reaches 145 degrees). Remove from pan and set aside.

Two cod filets cooking in a skillet.

To serve the salad

Divide the slaw between four plates. Slice the cod into bite-sized chunks and place on top of the slaw. Garnish with pico de gallo, diced avocado, and crushed tortilla chips and serve with any left over dressing.

Seasoned cod on top of shredded cabbage with chopped tomatoes and avocado on a dinner plate.

Recipe Notes & Tips

  • Start by tossing the slaw with part of the dressing, then gradually add more as needed. You want the salad to be lightly coated all over, but not swimming in dressing.
  • Store leftovers separately in an airtight container in the refrigerator for up to 3 days. Reheat the fish before serving. Do not add the crushed chips until ready to serve.
  • Tilapia, mahi-mahi, or halibut filets can be substituted for the cod.
  • If using frozen fish, defrost completely before cooking.

Tools used to create this recipe

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

Recipes to serve with fish taco salad

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

Enjoy!!

Seasoned cod on top of shredded cabbage with chopped tomatoes and avocado on a dinner plate.

Fish Taco Salad

Fish Taco Salad – seasoned cod filets on top of crunchy cabbage taco slaw tossed with garlic-lime dressing, chopped avocado, and fresh salsa.
No ratings yet
Print Rate
Course: Main Course
Cuisine: American, Mexican
Keyword: fish taco slaw
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 Servings
Calories: 618kcal
Author: Lisa Johnson

Ingredients

Garlic-Lime Dressing

  • 0.5 cup mayonnaise
  • 1 large clove garlic pressed or finely minced
  • zest from one lime
  • 2 tablespoons lime juice juice from one lime
  • 0.5 teaspoon chili powder substitute cayenne for more heat
  • .25 teaspoon sea salt
  • .25 teaspoon black pepper
  • 2 tablespoons milk I used unsweetened almond milk

Taco Slaw

  • 0.5 head red cabbage shredded
  • 0.5 head green cabbage shredded
  • 1 bunch green onions thinly sliced
  • 0.5 cup chopped cilantro
  • 1 cup thinly sliced radishes

Fish

  • 1 pound cod filets defrosted if using frozen
  • 1 tablespoon olive oil
  • 1 tablespoon taco seasoning or more as needed

Toppings

  • 1 cup pico de gallo
  • 1 large avocado diced
  • 1 cup crushed or broken tortilla chips

Instructions

Garlic-Lime Dressing

  • Add the mayonnaise, pressed garlic, lime juice and zest, chili powder, sea salt and black pepper to a small bowl. Whisk to combine, gradually adding milk to thin sauce to your desired consistency. Set aside.

Taco Slaw

  • Toss the green and red cabbage, diced green onions, chopped cilantro, and sliced radishes together in a large mixing bowl.
  • Pour three-quarters of the dressing over the top and toss to fully combine. Add more if needed and check seasonings. Set aside.

Fish

  • Brush olive oil over both sides of the fish, and sprinkle with taco seasoning.

Air Fryer

  • Set your air fryer to 7 minutes at 400 degrees on Air Fry and allow to preheat. Add the seasoned filets when the air fryer displays "Add Food", and close the basket. Do not flip the fish halfway through cooking, it is too fragile and will fall apart.

In the Oven

  • Sprinkle the taco seasoning over both sides of the cod and place on the baking sheet. Preheat oven to 400 degrees. Drizzle with olive oil and place in the oven. Bake in the oven for 10 to 15 minutes depending on thickness. Internal temperature should read 145 degrees, and fish should be opaque and flake easily with a fork.
  • For a crispier fish, broil for 3 to 5 minutes until the edges are browned. Remove from oven and set aside. Chop into bite-sized pieces before serving.

On the Stove

  • Season the cod filets. Heat the olive oil in a large skillet, then add the fish. Sear the first side and flip over. Cover and cook for 4 to 5 minutes. (Cook until internal temperature reaches 145 degrees). Remove from pan and set aside.

To Serve

  • Divide the slaw between four plates. Slice the cod into bite-sized chunks and place on top of the slaw. Garnish with pico de gallo, diced avocado, and crushed tortilla chips and serve with any left over dressing.

Notes

  • Start by tossing the slaw with part of the dressing, then gradually add more as needed. You want the salad to be lightly coated all over, but not swimming in dressing.
  • Store leftovers separately in an airtight container in the refrigerator for up to 3 days. Reheat the fish before serving. Do not add the crushed chips until ready to serve.
  • Tilapia, mahi-mahi, or halibut filets can be substituted for the cod.
  • If using frozen fish, defrost completely before cooking.

Nutrition

Calories: 618kcal | Carbohydrates: 53g | Protein: 28g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 1027mg | Potassium: 1368mg | Fiber: 11g | Sugar: 15g | Vitamin A: 2061IU | Vitamin C: 119mg | Calcium: 191mg | Iron: 3mg

Similar Posts

Leave a Reply

Your email address will not be published.

Recipe Rating