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Fish Taco Salad
with avocados / honey-lime crema

Active: 25 Total: 25

Crunchy, spicy, creamy - our lighter take on classic fish tacos is a satisfying harmony of textures and flavors. Feel free to customize your toppings to make this meal even more crowd-pleasing!
Smarts: To ensure that the fish is still hot at serving time, assemble the salads while it cooks and place the fish on top as soon as it finishes.



Taco-Spiced Fish:
  • Tilapia - 1 lb (sub any white fish)
  • Cajun seasoning - 2 tsp
  • Chili powder - 1 tsp
  • Cumin, ground - 1 tsp
  • Paprika, smoked - 1/4 tsp
  • Limes - 1 , wedges
  • Oil, cooking - 1 Tbsp
Honey-Lime Crema:
  • Sour cream - 1/3 cup
  • Lime juice - 2 Tbsp
  • Honey - 1 tsp
  • Cumin, ground - 1/2 tsp
  • Oil, olive - 1 Tbsp
Fish Taco Salad:
  • Cabbage - 6 oz , thinly sliced (sub coleslaw mix)
  • Lettuce, romaine - 8 oz , chopped (sub any salad greens)
  • Cucumbers - 6 oz , chopped
  • Tomatoes, cherry or grape - 1 cup , halved
  • Avocados - 1 , chopped
  • Pepitas / pumpkin seeds - 1/4 cup


  1. Tilapia - (If prepping right before cooking, get oven heating before continuing with prep.) Thaw if using frozen fish. Rinse fish and pat dry.

  2. Make seasoning mix - Combine Cajun Seasoning, chili powder, cumin (portion for fish), and smoked paprika. If your Cajun seasoning blend does not include salt, add a pinch of salt. (Can be done up to 5 days ahead)

  3. Cabbage - Prep as directed. (Can be done up to 5 days ahead)

  4. Make honey-lime crema - Whisk together sour cream, lime juice, honey, and cumin (portion for crema). Add olive oil slowly and whisk until thoroughly combined. Season to taste with some salt and pepper. (Can be done up to 3 days ahead)

  5. Lettuce / Cucumbers / Tomatoes / Avocados / Limes - Prep as directed.

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  1. Preheat the oven’s broiler.

  2. Brush a sheet pan with cooking oil. Coat fish filets liberally with seasoning mix and spread them out on the sheet pan.

  3. Broil fish until opaque and cooked through, 4 to 6 minutes, depending on thickness.

  4. While fish cooks, assemble salads. Toss together cabbage and lettuce and divide among serving plates. Top with cucumbers, tomatoes, avocados, and pepitas.

  5. Lay fish filets on top of salads and squeeze lime wedges over top. Serve with honey-lime crema. Enjoy!



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