I’ll get straight to the point: these deconstructed fish taco salad bowls are my newest dinner obsession! All the flavors of a fish taco but in a lightened up (yet hearty!) loaded salad. Endlessly customizable and perfect with everything from crunchy red cabbage slaw or pineapple salsa to cool and creamy cilantro lime crema. I want these every night!
In this house, we absolutely love fish tacos of all varieties. I make them with salmon, cod, and even blackened mahi mahi. Whichever fish you choose — even shrimp would be great! — be sure to build the salad over a crisp lettuce. I adore Little Leaf Farm’s Baby Crispy Green Leaf Lettuce. That crunch!
For more big and bold salad recipes, try my chopped Santa Fe Salad, Mexican Cobb, or this tender, juicy grilled chicken salad next!
This post was sponsored by Little Leaf Farms. All opinions are my own. I only support and promote brands that I believe in and use in my own kitchen – I hope you’ll check them out! Thank you for supporting the brands that make Well Seasoned possible.
What You’ll Need
- Fish: I’m using cod, but mahi mahi, halibut, or grouper are also great options.
- Spices: After coating the fish with a little oil, season with a mix of chili powder, dried oregano, sweet or smoked paprika, Kosher salt, garlic powder, onion powder, and black pepper. You can also use a pre-packaged taco seasoning packet.
- Lettuce: For this salad we’re using Little Leaf Farms Baby Crispy Green Leaf Lettuce which has the absolute best crunch!
I think the very best part of tacos of any variety are the toppings! Get creative and use whatever you love most. For me, that means red cabbage slaw, pineapple salsa, fresh avocado, cilantro lime crema, corn tortilla chips, and lots of fresh cilantro! I’ve included additional suggestions below.
Ingredient Substitutions
The possibilities here are truly endless. You could add guacamole, grilled corn, pickled jalapeños, any type of slaw you like. Customize to your personal preference. And maybe consider pairing with an ice cold margarita if you’re into that!
How To Make Fish Taco Salad Bowls
- Make the salad toppings: For me, that means pineapple salsa and red cabbage slaw. These are non-negotiable whenever I make fish tacos!
- Make taco seasoning blend or grab your favorite store-bought variety. I like to make my own. It’s a combination of ground cumin, chili powder, dried oregano, Kosher salt, garlic powder, onion powder, and kosher salt.
- Cook the fish. Toss bite-size pieces of fish with a little olive oil and a few tablespoons of the seasoning blend. Place on a sheet pan, then bake or air fry until tender and flaky.
- Assemble, then serve! Place a large bed of Little Leaf Farms Baby Crispy Green Leaf Salad in a serving bowl. Top with cooked fish, salsa, cabbage slaw, and any other toppings you like. Drizzle with one of my homemade crema recipes (poblano, avocado, or cilantro lime crema), then garnish with fresh cilantro and corn tortilla chips and enjoy!
FAQs
I love white fish for tacos, such as mahi mahi, cod, halibut, or grouper. You can absolutely use salmon, if preferred. Give these salmon tacos a try next! Even grilled shrimp would be fantastic.
You can grill, bake, or roast the fish. Follow the instructions for seasoning the fish, then either grill over medium-high heat for 4-5 minutes per side, roast at 425F for 8-10 minutes, or bake at 350F for 15-18 minutes. You’ll know the fish is cooked when it reaches an internal temperature of 140F.
Ari’s Best Tips!
- Pat the fish dry with paper towels before seasoning. You want to remove as much excess moisture as possible.
- Season generously! And be sure to coat on all sides of the fish.
- A squeeze of fresh lime juice at the end brings everything together.
Make-Ahead & Storage
Don’t assemble the salad until just before serving, but you can absolutely prep the individual components in advance! Store everything in individual containers in a fridge until ready to assemble. Use leftovers within 2-3 days.
As with most salad recipes, these fish taco bowls are best enjoyed fresh shortly after assembling for optimal texture. Do not freeze.
Serving Suggestions
Here are a few of my favorite toppings for tacos (which are also perfect for taco salad bowls!), though of course feel free to get creative:
- A creamy sauce! Try cilantro lime crema, avocado crema, or tartar sauce!
- A crunchy condiment! My red cabbage slaw, quick pickled cabbage, or quick pickled red onions are all great options!
- Cool, refreshing salsa! When it comes to fish tacos, I always choose this grilled pineapple jalapeño salsa. Pico de gallo is also a family-favorite.
- Miscellaneous extras I love: ripe avocado, thinly sliced radishes, crunchy tortilla strips, cotija cheese, and lots of fresh cilantro!
If you’re looking to make this into a heartier meal, consider adding white rice, brown rice, or black beans (in the salad bowl or on the side).
Light, fresh, perfect for summer, and just all around the kind of feel-good food I crave on the regular. There is so much flavor packed in these bowls, you’ll make them on repeat!
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Air Fryer Fish Taco Salad Bowls
Equipment
- Air fryer though an oven can be used instead
Ingredients
For the fish
- 2 lb cod, mahi mahi, or halibut skin off, cut into 1-inch cubes
- 2 Tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp Kosher salt
- ½ tsp dried oregano
- ½ tsp sweet paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp crushed red pepper flakes
Serving suggestions
- 4 cups Little Leaf Farms Baby Crispy Green Leaf Lettuce
- Pineapple salsa
- Red cabbage slaw or pickled red onions
- Poblano crema
- Ripe avocado, fresh cilantro, and lime wedges
- Cotija or queso fresco
- Tortilla chips use corn tortillas if gluten-free
Instructions
- Make the taco salad toppings. I recommend pineapple salsa (you don't have to grill the pineapple!), red cabbage slaw, and one of our Mexican cremas: poblano crema, cilantro lime crema, or avocado crema. You should allot about 30-40 minutes if making these additional toppings.
- Season the fish. Dry the cod pieces with a paper towel, then place in a large bowl. Drizzle with 2 Tbsp olive oil. In a small bowl, whisk together 1 tsp ground cumin, 1 tsp chili powder, 1 tsp Kosher salt, ½ tsp dried oregano, ½ tsp paprika, ½ tsp garlic powder, ½ tsp onion powder, and ¼ tsp crushed red pepper flakes. Mix well, then sprinkle liberally on the fish. Toss to coat on all sides.
- Cook the fish. Preheat an air fryer to 400F. Place parchment inside the air fryer basket, then coat with nonstick spray. Add the seasoned fish, ensuring it's in a flat even layer, the cook for 6 minutes, flipping once halfway through. Work in batches, as needed. Alternatively, you can bake in an oven at 400F for 8-10 minutes.
- Assemble, then enjoy! Place Little Leaf Farms Baby Crispy Green Leaf Lettuce in a large bowl. Top with pineapple salsa, red cabbage slaw, and the cooked fish. Add any additional toppings, such as tomatoes, cotija, or guacamole. Drizzle with as much of the Mexican crema as you like, then toss well. I like to serve with a squeeze of fresh lime juice, but this is optional. Garnish with fresh cilantro, then serve with corn tortilla chips. Enjoy!
Notes
- Nutrition facts include seasoned fish and lettuce greens. They do not include additional toppings.
- To grill fish: Cook over medium-high heat for 6-8 minutes. It’s helpful to do this in a grill fish basket that is greased well to avoid sticking.
- To pan-sear fish: Heat 2 Tbsp oil in a large skillet over medium-high heat. When hot, add the fish and cook for 6 minutes, flipping once halfway through.
- To oven-bake fish: Cook on a sheet pan in an oven preheated to 400F for 8-10 minutes.
- To make ahead: You can prep the individual components in advance! Store everything in individual containers in a fridge until ready to assemble. Use leftovers within 2-3 days.
Nutrition
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