Fish Taco Salad

Source: Food Hero

Serving size: 1/2 cup

Servings per recipe: 12

Add a serving of seafood to your diet

View Nutrition Facts


2 pounds fish fillets (try cod, tilapia, snapper or others)

1/4 teaspoon each salt and pepper

2 cups shredded cabbage or lettuce

2 cups chopped vegetables (try tomatoes, cucumber, carrots, corn, green onions, celery, avocado)

1/2 cup low-fat ranch dressing 1/2 cup salsa


mixing bowl, measuring spoons


1. Season fish with salt and pepper.

2. Cook by your favorite method until it appears opaque and flakes apart easily.

3. Mix cabbage or lettuce with other vegetables of your choice.

4. Add chunks of fish.

5. Drizzle with ranch dressing and salsa.

6. Refrigerate leftovers within 2 hours.

More About Cabbage

How to Select

Buy whole in a head or shredded. Choose cabbage heads with tight leaves that are heavy for their size.

How to Store

Keep fresh cabbage in the refrigerator up to 7 days.

How to Prepare

Remove thick outer leaves. Rinse in cold water. Shred raw cabbage for use in salads, such as coleslaw. Cook cabbage and add it to soups and stews. Cabbage can also be pickled to make sauerkraut.