Air Fryer Fish Taco Salad Bowls
These Fish Taco Salad Bowls are a satisfying, flavorful dinner that is just as delicious as it is beautiful. I recommend a white flaky fish, such as cod or mahi mahi, but really you can use any fish you like (or even shrimp!). Air fry or bake the seasoned fish, then serve on crisp lettuce with pineapple salsa, red cabbage slaw, or any of your must-have taco toppings. Don't forget a drizzle of Mexican crema to bring it all together!
Servings: 4 servings
Calories: 290kcal
Video
Equipment
Ingredients
For the fish
- 2 lb cod, mahi mahi, or halibut skin off, cut into 1-inch cubes
- 2 Tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp Kosher salt
- ½ tsp dried oregano
- ½ tsp sweet paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp crushed red pepper flakes
Serving suggestions
- 4 cups Little Leaf Farms Baby Crispy Green Leaf Lettuce
- Pineapple salsa
- Red cabbage slaw or pickled red onions
- Poblano crema
- Ripe avocado, fresh cilantro, and lime wedges
- Cotija or queso fresco
- Tortilla chips use corn tortillas if gluten-free
Instructions
- Make the taco salad toppings. I recommend pineapple salsa (you don't have to grill the pineapple!), red cabbage slaw, and one of our Mexican cremas: poblano crema, cilantro lime crema, or avocado crema. You should allot about 30-40 minutes if making these additional toppings.
- Season the fish. Dry the cod pieces with a paper towel, then place in a large bowl. Drizzle with 2 Tbsp olive oil. In a small bowl, whisk together 1 tsp ground cumin, 1 tsp chili powder, 1 tsp Kosher salt, ½ tsp dried oregano, ½ tsp paprika, ½ tsp garlic powder, ½ tsp onion powder, and ¼ tsp crushed red pepper flakes. Mix well, then sprinkle liberally on the fish. Toss to coat on all sides.
- Cook the fish. Preheat an air fryer to 400F. Place parchment inside the air fryer basket, then coat with nonstick spray. Add the seasoned fish, ensuring it's in a flat even layer, the cook for 6 minutes, flipping once halfway through. Work in batches, as needed. Alternatively, you can bake in an oven at 400F for 8-10 minutes.
- Assemble, then enjoy! Place Little Leaf Farms Baby Crispy Green Leaf Lettuce in a large bowl. Top with pineapple salsa, red cabbage slaw, and the cooked fish. Add any additional toppings, such as tomatoes, cotija, or guacamole. Drizzle with as much of the Mexican crema as you like, then toss well. I like to serve with a squeeze of fresh lime juice, but this is optional. Garnish with fresh cilantro, then serve with corn tortilla chips. Enjoy!
Notes
- Nutrition facts include seasoned fish and lettuce greens. They do not include additional toppings.
- To grill fish: Cook over medium-high heat for 6-8 minutes. It's helpful to do this in a grill fish basket that is greased well to avoid sticking.
- To pan-sear fish: Heat 2 Tbsp oil in a large skillet over medium-high heat. When hot, add the fish and cook for 6 minutes, flipping once halfway through.
- To oven-bake fish: Cook on a sheet pan in an oven preheated to 400F for 8-10 minutes.
- To make ahead: You can prep the individual components in advance! Store everything in individual containers in a fridge until ready to assemble. Use leftovers within 2-3 days.
Nutrition
Calories: 290kcal | Carbohydrates: 8g | Protein: 43g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 98mg | Sodium: 782mg | Potassium: 1433mg | Fiber: 3g | Sugar: 2g | Vitamin A: 17927IU | Vitamin C: 45mg | Calcium: 134mg | Iron: 4mg
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