Best 2 Fish Taco Salad Recipes
Indulge in a culinary adventure with our delectable fish taco salad, a vibrant fusion of flavors and textures that will tantalize your taste buds. This healthy and satisfying dish features tender and flaky fish, nestled atop a bed of crisp and refreshing salad greens. The zesty dressing, made with a blend of tangy lime juice, creamy avocado, and fragrant cilantro, adds a burst of freshness that perfectly complements the grilled fish. With options for grilled tilapia, salmon, or shrimp, this versatile recipe caters to various dietary preferences, making it an ideal choice for seafood lovers. The accompanying recipes for pineapple salsa, avocado crema, and tangy slaw further elevate the salad, offering a symphony of flavors that will leave you craving more. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that promises to delight and satisfy.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED FISH TACO SALAD WITH AVOCADO DRESSING
Tackle California coastal cuisine on the grill with this Grilled Fish Taco Salad from Kelly Senyei of Just a Taste. Tender halibut marinated in fresh citrus and spices is cooked atop the flames inside a foil packet and served on a bed of greens layered with all of the classic taco fillings and a creamy avocado dressing.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 28m
Yield 4
Number Of Ingredients 17
Steps:
- Make the dressing by combining the avocado, yogurt, garlic, lime juice, honey, 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender. Blend until creamy (the dressing will be thick), then cover and refrigerate the dressing while you make the salad.
- Preheat the grill for 10 minutes on medium heat. Prepare the foil packets by placing two halibut fillets on each sheet of Reynolds Wrap® Aluminum Foil. Squeeze the lime juice atop the fillets, then sprinkle them with the cumin and a pinch of salt and pepper. Fold and crimp the edges together to form sealed foil packets.
- Place the foil packets on the grill, close the lid and grill the fish for 8 to 10 minutes or just until the fish flakes easily and is opaque throughout. Remove the foil packets from the grill and unwrap them.
- Prepare the taco salad by layering the lettuce, beans, cheese, tomatoes and tortilla strips on serving plates. Arrange the grilled fish on top of the salads, drizzle with the avocado dressing and serve.
Nutrition Facts : Calories 665.2 calories, Carbohydrate 48.4 g, Cholesterol 90 mg, Fat 29.3 g, Fiber 16.1 g, Protein 56.5 g, SaturatedFat 10.7 g, Sodium 1191.1 mg, Sugar 12.1 g
FISH TACO SALAD
We love fish tacos, but have to cut back on carbs, so this salad completely satisfies fish taco craving. If you're not cutting down on carbs, you could tuck some tortilla chips around the edge of the salad, or warm some corn tortillas and serve alongside.
Provided by Carol West Kennedy
Categories Salad Taco Salad Recipes
Time 45m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Place fish fillets in a single layer on a shallow metal baking pan.
- Bake in the preheated oven, flipping halfway, until crispy and browned, 22 to 24 minutes. Transfer to a plate lined with paper towels to soak up excess oil. Let cool for 5 minutes.
- Tear apart lettuce leaves and divide between 2 salad bowls. Place tomatoes over the lettuce. Arrange avocado, cucumber, jicama, and onion around tomatoes. Cut fish fillets into quarters and arrange over the salads. Drizzle some salad dressing around the vegetables and over the fish.
- Sprinkle each salad with 1/2 of the cotija cheese. Garnish with cilantro leaves.
Nutrition Facts : Calories 813.1 calories, Carbohydrate 49.3 g, Cholesterol 79.6 mg, Fat 57 g, Fiber 11.1 g, Protein 32.8 g, SaturatedFat 12 g, Sodium 1246.5 mg, Sugar 6.6 g
Tips and Conclusion
Seafood lovers rejoice – the Fish Taco Salad is here to tantalize your taste buds! With its vibrant flavors and array of textures, this salad is a culinary masterpiece that will transport you to the sunny shores of Mexico.
Tips:
- Choose the Right Fish: The type of fish you use can make or break your salad. Opt for firm-fleshed fish like tuna, salmon, or mahi-mahi that can withstand the cooking process without falling apart.
- Prepare the Fish Perfectly: Cooking the fish correctly is essential for achieving the perfect texture. Grill, pan-fry, or bake the fish until it is cooked through but still tender and flaky.
- Make a Flavorful Dressing: The dressing is the heart and soul of this salad. Experiment with different combinations of citrus juices, herbs, spices, and oils to create a dressing that complements the fish and other ingredients.
- Load Up on Veggies: Don't skimp on the veggies! Add a variety of colorful vegetables like shredded cabbage, diced tomatoes, sliced cucumbers, and chopped cilantro to boost the nutritional value and add a refreshing crunch.
- Don't Forget the Toppings: The toppings are what elevate this salad from ordinary to extraordinary. Guacamole, salsa, sour cream, and crumbled cheese are all classic options that add flavor and texture.
Conclusion:
The Fish Taco Salad is a delightful fusion of flavors and textures that will leave you craving more. With its perfectly cooked fish, tangy dressing, crisp veggies, and flavorful toppings, this salad is sure to become a favorite in your kitchen. So, gather your ingredients, put on your apron, and embark on a culinary journey that will tantalize your taste buds and leave you feeling satisfied and refreshed. Remember to experiment with different ingredients and dressings to create your unique version of this mouthwatering salad. Happy cooking!
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