Fish “Taco” Salad

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Fish "Taco" Salad
Serves 6
Fish Tacos are very popular nowadays. This recipe showcases some of the many delicious choices you have in our Seafood Department and is served not as a Taco but as a salad.
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  1. 1 1⁄2 lbs. Boneless, Skinless Fish (Cod, Haddock, Tilapia, Orange Roughy or other...)
  2. 2 Tbsp. Vegetable Oil
  3. 1 oz. Lawry's Taco Seasoning
  4. 1 head Iceberg Lettuce, chopped
  5. 3 Roma Tomatoes, chopped
  6. 1⁄4 cup Black Olives, drained and sliced
  7. 1 cup Monterey Jack or Cheddar Shredded Cheese
  8. 1⁄2 cup Black Beans, cooked, rinsed
  9. 2 cups Corn Tortilla Chips, broken
  10. 1⁄2 cup Sour Cream
  11. 2 Tbsp. Cilantro, chopped
  12. - Optional: Avocado, peeled, seeded, chopped
  1. Dice fish in one inch pieces, toss with taco seasonings, then saute in a non-stick skillet with the vegetable oil.
  2. Cool fish and place in a large mixing bowl.
  3. Toss seasoned fish with iceberg lettuce and half of the tomatoes, olives, black beans and broken tortilla chips.
  4. Place tossed mixture in a service bowl and garnish with remaining ingredients.
  5. Serve chilled.
Nino Salvaggio