Description
A healthy, deconstructed fish taco in a bowl. Blackened white fish served over crunchy greens with corn, beans, avocado, and a creamy cilantro lime vinaigrette.
Ingredients
Scale
- 2 White Fish Fillets (Cod/Tilapia)
- 1 head Romaine Lettuce
- 1 Avocado
- 1/2 cup Black Beans
- 1/2 cup Corn
- 1 bunch Cilantro
- 2 Limes
- 1/4 cup Olive Oil
- 1 tbsp Greek Yogurt
- 1 tbsp Smoked Paprika
Instructions
- Blend cilantro, lime, oil, yogurt, garlic, and honey to make the dressing.
- Mix spices (paprika, cumin, garlic powder) and coat the fish fillets.
- Sear fish in a hot skillet for 3-4 minutes per side until cooked through.
- Toss lettuce and cabbage with a little dressing.
- Top with beans, corn, avocado, and the warm fish.
- Drizzle with extra dressing and serve.
Notes
- Fish Choice: Cod or Mahi Mahi works best for a firm texture.
- Dressing: Add a jalapeño to the blender for a spicy kick.
- Meal Prep: Store dressing, fish, and salad separately to prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch/Dinner
- Method: Pan Sear
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 Bowl
- Calories: 420 kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 65mg
Keywords: Fish Taco Salad, Blackened Fish Salad, Cilantro Lime Dressing, Healthy Taco Bowl, Low Carb Fish Recipe, Cod Salad Recipe