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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.

Recipe Summary test

15 mins
25 mins
5 mins
45 mins
2 main dish salads


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes:

For the dressing, search for Creamy Cilantro Salad Dressing on this site. My husband really liked this and said "The dressing makes it." So true.

One could add more of any of the ingredients, like avocado, to suit individual taste.

Nutrition Facts

813 calories; protein 32.8g; carbohydrates 49.3g; fat 57g; cholesterol 79.6mg; sodium 1246.5mg. Full Nutrition