Fish Taco Salad

Prep time: 20 minutes
Cooking time: 30 minutes
Yield: 12 servings
Serving Size 1/2 cup
Nutrition Facts: View Label(s)


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


  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.
  3. Refrigerate leftovers within 2 hours.


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.

Last updated: 08/10/15

3 Comments for "Fish Taco Salad"

This was really good! It had lots of flavor and it looked amazing!

I boiled my fish and then marinated it in lime juice before adding it to a mix of tomatoes, corn, onions, peppers, grated carrots and avocado.  So tasty! No ranch needed!  What a great light meal for the summertime!

Awesome recipe and I also added some lime juice before adding it to a mix of tomatoes....AWESOME!!

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