Name: Fish Taco Salad Bowl Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 8 thinly sliced radishes; ½ thinly sliced, seeded and cut into thin half moons cucumber; ½ cut into wedges, then slivered red onion; ½ cup red or yellow, thinly sliced pepper; 2 tbsp divided fresh lime juice; 4 tbsp or vegetable oil, divided canola; 1 tsp ground cumin; 1 tsp chili powder; to taste kosher salt and freshly ground pepper; 1½ lbs such as cod, halibut, or red snapper, cut crosswise into 1 inch wide slices flaky white fish fillets; 1 clove finely minced garlic; 8 cups thinly shredded romaine hearts; 2 tbsp or rice wine vinegar cider; For Serving:; diced avocado; optional fresh cilantro leaves; tortilla chips

How To Make Fish Taco Salad Bowl

This fish taco salad recipe takes your regular fish tacos and combines them with salad ingredients for a wonderfully refreshing appetizer.

Preparation: 20 minutes

Cooking: 15 minutes

Total: 35 minutes

Serves:

Ingredients

8radishes,thinly sliced
½cucumber,thinly sliced, seeded and cut into thin half moons
½red onion,cut into wedges, then slivered
½cuppepper,red or yellow, thinly sliced
2tbspfresh lime juice,divided
4tbspcanola,or vegetable oil, divided
1tspground cumin
1tspchili powder
kosher salt and freshly ground pepper,to taste
1½lbsflaky white fish fillets,such as cod, halibut, or red snapper, cut crosswise into 1 inch wide slices
1garlic clove,finely minced
8cupsromaine hearts,thinly shredded
2tbspcider,or rice wine vinegar

For the serving:

avocado,diced
fresh cilantro leaves,optional
tortilla chips

Instructions

In a medium bowl combine the radishes, cucumbers, red onion, peppers, 1 tablespoon of lime juice, and 1 tablespoon of the oil. Season with salt and pepper.
Mix together the cumin, chili powder, and salt and pepper. Sprinkle it over the fish. Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
Add the garlic, swish it around, then add the fish without crowding and cook for 3 minutes. Then flip and cook for another 2 or so minutes until cooked through. Place them on a serving plate and sprinkle with the remaining 2 tablespoons lime juice.
Meanwhile, toss the lettuce with the vinegar and remaining 2 tablespoons oil, and season generously with salt and pepper.
Pile the lettuce into 4 individual shallow bowls. Break up the fish into bite-sized chunks, and divide the fish evenly between the bowls, piling it onto the lettuce.
Spoon the vegetable slaw in equal amounts over the fish, then top with avocado and cilantro, if desired, and serve with tortilla chips on the side.