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Fish Taco Salad Bowls

A quick and refreshing meal bursting with vibrant flavors, featuring flaky fish, crunchy cabbage, and creamy avocado.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mexican
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Fish
  • 16-20 ounces mahi mahi (or any other white fish like cod or halibut) This light and flaky fish serves as the star of your bowl, providing lean protein with a subtle sweetness.
  • 1 Tablespoon olive oil Adds a rich, fruity flavor.
  • 2 teaspoons honey For a touch of natural sweetness.
  • 1 teaspoon chili powder A warm, aromatic spice.
  • ¾ teaspoon Kosher salt Essential for enhancing all flavors.
  • ½ teaspoon garlic powder Imparts a savory note.
  • ½ teaspoon smoked paprika Adds depth with its smoky undertone.
For the Salad
  • ½ head red cabbage, sliced into ribbons Provides crispy crunch and vibrant color.
  • ½ head iceberg lettuce, sliced into ribbons Light and refreshing.
  • 1 lime wedges, for serving Enhancing the dish with freshness.
  • 1 cup queso fresco Adds a perfect salty contrast.
  • 1 cup tortilla strips For an extra crunch.
  • 1 cup cherry tomatoes, halved Juicy and sweet.
  • 1 medium avocado Creamy and rich.
  • ½ cup avocado lime dressing Creamy and zesty, ties the ingredients together.

Method
 

Preparation
  1. Preheat your oven's broiler to high.
  2. Line a sheet pan with foil and spray it lightly with cooking spray.
  3. Pat the fish dry with a paper towel.
  4. In a bowl, whisk together the olive oil and honey. Brush this mixture on both sides of the fish.
  5. In a small bowl, combine chili powder, garlic powder, smoked paprika, and salt. Sprinkle it evenly over the fish.
Cooking
  1. Place the fish on the second rack of the oven. Broil for 5-6 minutes or until the fish flakes easily with a fork.
  2. While the fish is cooking, toss red cabbage and iceberg lettuce in a bowl. Squeeze fresh lime juice over the mix and add a pinch of salt.
Assembly
  1. Flake the fish gently with a fork. Layer the cabbage and lettuce mixture at the bottom of a bowl, followed by the flaked fish.
  2. Top with queso fresco, tortilla strips, cherry tomatoes, and avocado slices.
  3. Drizzle with avocado lime dressing. Serve with lime wedges.

Notes

For added flavor, marinate the fish for 30 minutes before cooking. If you prefer crispy fish, consider pan-searing it instead. Customize with toppings like black beans or corn.