Fish Taco Salad
- Season fish with salt and pepper. Cook by your favorite method until it appears opaque and flakes apart easily. (see Notes)
- Mix cabbage or lettuce with other vegetables of your choice. Divide onto plates. Add chunks of fish. Drizzle with ranch dressing and salsa.
- Refrigerate leftovers within 2 hours.
In a Skillet - Spray or lightly oil a skillet. Add seasoned fish and cook over medium heat 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.