Fish Taco Salad

By • July 12, 2012 • 8 Comments

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Author Notes: Fish tacos, well crafted, have got to be one of the best dishes ever. Mmm, mucho bueno!! And late spring through summer is the perfect time to enjoy them. There are times however, when tortillas and all the fixings sound a bit heavy and require more energy and input than I'm willing to expend.
Solution: Salad!
This tossed salad is 1) a great way to clean out your crisper drawer, and 2) so darn good, easy and it serves a crowd (or you've got yummy leftovers).
This is vaguely based on the Baja Fish Taco recipe from Cook's Illustrated.

Serves 6

For the grilled fish and the dressing

  • 2 pounds Red Snapper or another similar white fish (preferably one that's not endangered or caught using environmentally harmful methods)
  • salt and ground cumin for sprinkling
  • 1 Alder plank to grill on, if available (soak in water for 1-2 hours before using)
  • 1/4 cup + 2 tablespoons mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 2-3 tablespoons fresh lime juice
  1. Set your grill to high. Wash and pat dry the snapper filets (about 1 pound each), place them on your pre-soaked Alder wood plank and sprinkle generously with salt and ground cumin. Place on the grill and cook until fish flakes and is just opaque. When cool enough to handle, remove all skin and any bones and pull apart into nice-sized chunks.
  2. While the fish is cooking, make the dressing by whisking together the mayo, yogurt, salt, 1/4 t ground cumin and fresh lime juice. Set aside.

For the salad

  • 2/3 cups finely chopped cucumber
  • 1 pound shredded cabbage (I used mostly Savoy but also some purple for color)
  • 1/4 + 1 teaspoon salt
  • 1 teaspoon chopped fresh chives
  • 1 teaspoon chopped fresh mint
  • 2 scallions thinly sliced into rings (about 2/3 c)
  • 1 ear corn, kernels cut off, cob discarded
  • 1 tablespoon cider vinegar
  • 1 tablespoon canola oil
  1. In a small bowl, put the chopped cucumber and sprinkle with 1/4 teaspoon salt. Set aside for 5-10 minutes and then strain using a fine mesh sieve.
  2. In the meantime, in a large mixing bowl, toss together the cabbage, remaining 1 teaspoon salt, chives, mint, scallions, corn, cider vinegar and canola oil. When the cucumbers are well-drained, toss them in too. Pour the dressing over the salad and toss until well combined. Add the flaked fish and toss gently until evenly distributed throughout the salad.
  3. Serve with extra lime slices and enjoy!
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Comments (8) Questions (0)


almost 2 years ago aimeebama

Fixed this for supper tonight (although instead of grilling the fish we baked at 350F, and we skipped salting the cucumber) and the meal was really outstanding. We eat A LOT of cabbage salad when the weather gets cooler and this is a real shining star. Thank you!


almost 2 years ago em-i-lis

Emily is a trusted source on General Cooking.

Wow, aimeebama! Thank you so much for this kind note! I'm so glad yall enjoyed the salad- it's a favorite here! Also glad the oven-baked fish worked so well! Thanks again!


about 2 years ago Tgdc

Looks incredible!


almost 2 years ago em-i-lis

Emily is a trusted source on General Cooking.

Thank you!!


about 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

This sounds like such a perfect summer meal! Love it!


about 2 years ago em-i-lis

Emily is a trusted source on General Cooking.

Thanks fiveandspice!!!


about 2 years ago aargersi

Abbie is a trusted source on General Cooking.

What a great idea! i LOVE planked fish ...


about 2 years ago em-i-lis

Emily is a trusted source on General Cooking.

Thanks, aagersi!! It was super yum. Aren't you in TX? this would be awesome down there! :)