Fish Taco Salad Tilapia

There is something about a fish taco that screams summer fresh bold and satisfying all at once. This taco salad brings together all the vibrant flavors and textures of the classic dish—without any risk of soggy tortillas. Sautéed tilapia comes together with a zesty slaw, juicy pico de gallo, creamy avocado and those just-essential crunchy tortilla chips. Skip the lettuce this time and let the cabbage work its magic for a refreshing crunch with every bite.

When I first put this salad together I was just trying to clean out the fridge after a weekend BBQ Now it is a regular request anytime the weather warms up and nobody wants a heavy meal

Ingredients

• Red cabbage shredded: Vibrant color and crunch Choose heads that feel dense and heavy for their size
• Green cabbage shredded: Milder flavor and complements the red Pick tight leaves with bright green coloring
• Red bell pepper thinly sliced: Adds juiciness and sweetness Look for glossy skin and firm texture
• Scallions thinly sliced: Mild onion flavor and nice flavor contrast
• Radishes thinly sliced: Peppery bite and lovely pop of color
• Peanut oil: Adds a subtle nutty flavor and helps the slaw glisten Use freshly opened oil for the best taste
• Lime juice: Freshly squeezed brings zest and brightness Heavy limes yield more juice
• Lime zest: Amplifies the limey punch Use a microplane for fine zest
• Seasoned rice vinegar: Subtly sweet and tangy Double check for added sugar or sodium if that matters to you
• Chopped cilantro: Fresh herbal notes and classic taco flavor Choose bunches that look perky and have healthy leaves
• Chopped mint: Brings a surprising cool background note to the slaw
• Tilapia fillets: Tender and flaky Quick to cook Ask for fillets that are bright and moist looking
• Taco seasoning: Classic southwestern spice blend Try to use a low sodium option or make your own for less salt
• Olive oil: Helps get a golden sear on the fish Choose extra virgin for richer taste
• Crushed tortilla chips: Crunch Adds that essential salty finish Blue or yellow corn both work
• Pico de gallo: Bright juicy fresh Chilled salsa made with tomato onion and cilantro
• Avocado Diced: Creamy richness to balance out all the crunch Go for just-ripe ones that give a little to pressure but do not feel mushy

Step-by-Step Instructions

Make the Slaw:

In a large mixing bowl combine the shredded red cabbage green cabbage sliced bell pepper scallions and radishes Toss them well to mix the vegetables evenly Add peanut oil lime juice lime zest and seasoned rice vinegar Drizzle them over the top so the dressing ingredients coat everything Gently toss again to distribute the dressing Fully mix in the chopped cilantro and mint then toss one more time for even flavor Let the slaw rest for about ten minutes so the flavors meld

Season and Cook the Fish:

Take the tilapia fillets and pat them dry with a towel Rub taco seasoning on both sides of each fillet making sure they are evenly and thoroughly coated Heat olive oil in a large skillet over medium heat Once the oil is hot but not smoking gently add the seasoned fillets Cook the fish for about three to four minutes on the first side until you see golden edges Flip carefully and cook another three to four minutes on the other side pressing lightly with a spatula to ensure good contact with the pan Fish should be opaque and flake easily when done Remove from heat and let rest for a minute or two

Plate and Assemble the Salad:

Start each plate with a generous cup of slaw as the base Place half a tilapia fillet on top of the slaw Scoop a few tablespoons of pico de gallo evenly over the fish Arrange diced avocado on top or to the side Sprinkle with crushed tortilla chips for maximum crunch Serve immediately so the texture stays perfect

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This recipe always reminds me of summer evenings on the porch with my family I especially love how the cilantro brightens up every bite and takes me right back to my grandma’s garden

How to Store Your Fish Taco Salad

Store the slaw covered in the refrigerator for up to two days for best freshness Wait to add avocado tortilla chips and pico de gallo until serving time to avoid sogginess Cooked tilapia stores well in a closed container for a day or two but is best eaten fresh

Easy Ingredient Swaps

Tilapia is mild and cooks fast but cod mahi mahi or even shrimp work beautifully Use what looks freshest at your market You can also use a bagged slaw mix in a pinch Skip peanut oil for sunflower or avocado oil if you prefer Pico de gallo can be swapped with any fresh salsa

Serving Up Your Salad

This salad is heartier than it looks Try it on its own for a satisfying lunch or dinner Want more pop Add a dollop of sour cream or a squeeze of extra lime Make it a complete meal with a side of black beans or grilled corn

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A Bit of Taco History

Fish tacos have roots in the coastal towns of Baja California Mexico where fresh catch meets bold toppings Traditionally served on soft corn tortillas these flavors translate perfectly into a salad for easy weeknight meals

Recipe FAQs

→ Can I substitute another type of fish for tilapia?

Yes, cod, snapper or halibut fillets work well. Choose firm, mild fish for best texture and flavor.

→ How can I keep the slaw crunchy?

Toss the vegetables and dressing just before serving. Avoid overdressing to prevent sogginess.

→ Is this salad suitable for meal prep?

You can prep the slaw and toppings ahead, but cook the fish fresh for the best taste and texture.

→ What toppings can be added?

Try sliced jalapeños, cotija cheese, pickled onions, or extra lime wedges for a flavor boost.

→ Are the tortilla chips essential?

Tortilla chips add crunch and balance, but you can omit them or swap in toasted pepitas if desired.