When you’re craving the flavors and textures of a fish taco, but need some vegetables in your life, this salad is perfect for you. Crispy fish and a creamy, spicy slaw are the base of these veggie-packed takes on everyone’s favorite taco. There sweetness from the diced mango and creaminess from cool avocado blends perfectly with the drizzle of a spicy crema, making this summer salad an instant staple.
The fish in this recipe is pan-fried, which is a lot easier to do at home and keeps it on the lighter side. It gets a quick soak in milk, then a toss in some seasoned flour and into a hot pan. White fish tends to be very delicate, so just be gentle when flipping each piece of fish. Cod is a great choice for these but any firm white fish will work.
This slaw alone is a great recipe to have in your back pocket. The dressing is creamy and gets a big punch from lime juice, lime zest, and jalapeño. If you like things spicy, you can finely chop up the whole jalapeño. But if heat isn't your thing, simply remove the seeds and ribs before chopping to cut down the burn.
The toppings are merely suggestions. Avocado and mango are classic warm weather flavors that go great with fish tacos. But if you’ve got a different favorite garnish, go for it. Some crushed tortilla chips, or better yet, freshly fried tortilla strips would take this salad to a whole other level of deliciousness.
Made this recipe? Let us know how it went in the comments below!
jalapeño, seeds removed, finely chopped
small clove garlic, grated
mayonnaise
sour cream
Zest and juice of 1 lime
kosher salt
granulated sugar
shredded green and/or red cabbage
chopped fresh cilantro
mayonnaise
sour cream
sriracha
Juice of 1/2 lime
all-purpose flour
chili powder
kosher salt
freshly ground black pepper
garlic powder
whole milk
cod or any firm white fish, cut into strips about 3"-by-1 1/2"
neutral oil
head romaine, chopped
avocados, finely chopped
large mango, sliced
Fresh cilantro leaves and lime wedges, for serving
In a large bowl, whisk jalapeño, garlic, mayonnaise, sour cream, lime zest, lime juice, salt, and granulated sugar. Add cabbage and cilantro and mix well to combine. Refrigerate until ready to use.
In a small bowl, whisk mayonnaise, sour cream, sriracha, and lime juice. Refrigerate until ready to use.
Olivia is a food stylist, recipe developer & cookbook author living in NYC. Her work has appeared both on the pages of magazines and on billboards in Times Square. Helping people cook with more confidence is her #1 passion.
