Description

These Fish Taco Salad Bowls are a delicious and colorful dinner that’s just as beautiful as it is satisfying. Featuring crispy, seasoned fish (cod, mahi-mahi, or halibut) paired with pineapple salsa, red cabbage slaw, and a drizzle of Mexican crema, this gluten-free recipe brings all the best flavors of fish tacos into a refreshing salad bowl. Add your favorite toppings like avocado, fresh cilantro, or cheese for extra flair!

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
1/2 tsp dried oregano
1/2 tsp sweet paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 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)

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Instructions

Make the Toppings:
- Prepare the pineapple salsa, red cabbage slaw, and poblano crema (or any of the other Mexican cremas like cilantro lime or avocado crema). This should take about 30-40 minutes.
Season the Fish:
- Dry the fish pieces with a paper towel and place them in a large bowl. Drizzle with olive oil. In a small bowl, whisk together the cumin, chili powder, salt, oregano, paprika, garlic powder, onion powder, and red pepper flakes. Sprinkle the spice mix over the fish and toss to coat evenly.
Cook the Fish:
- Preheat the air fryer to 400°F. Line the air fryer basket with parchment paper and coat it with nonstick spray. Add the seasoned fish in a single layer, cooking for 6 minutes, flipping halfway through. Work in batches as needed. Alternatively, bake in the oven at 400°F for 8-10 minutes.

Assemble the Salad Bowls:
- Place the lettuce in a large bowl. Top with pineapple salsa, red cabbage slaw, and the cooked fish. Add any other toppings you prefer, like avocado, cotija cheese, or guacamole. Drizzle with the Mexican crema, toss well, and garnish with fresh cilantro. Serve with a squeeze of lime juice and tortilla chips. Enjoy!

Notes

The nutrition facts include only the seasoned fish and lettuce greens, not the additional toppings.
To grill the fish: Cook on medium-high heat for 6-8 minutes in a well-greased grill fish basket to prevent sticking.

To pan-sear the fish: Heat 2 Tbsp of oil in a large skillet over medium-high heat. Add the fish and cook for 6 minutes, flipping once halfway through.

Nutrition

Serving Size: 1 serving
Calories: 290 kcal
Sugar: 2g
Sodium: 780mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 3g
Protein: 43g
Cholesterol: 98mg