Fish Taco Salad

I love making salads like this because they work well for a table full of kids and adults. Before I get started, I simply make sure I’ve got extra fish, tortilla chips, cheese and corn — these ingredients will go separately on the kids’ plates, while the adults will have the mixed salad.  Yay!  Everybody’s happy!

This is tasty, healthy, and can be made in about 20 minutes.


  • Olive oil for the pan
  • 1 pound Pacific Cod fillets
  • Juice of 1 small lime
  • 1 head roughly chopped red leaf lettuce
  • 2 ears yellow corn
  • 3/4 cup thinly sliced red onion
  • 3/4 cup grated mild Cheddar cheese
  • 3/4 cup fresh salsa
  • 1/2 teaspoon paprika
  • 3 tablespoons olive oil
  • 1 tablespoon cider vinegar
  • Approximately 6 small handfuls of tortilla chips
  • Salt and pepper


Serves 4 as a main course

Turn on the broiler.  Line a baking sheet with foil, drizzle it with olive oil, and place the fish fillets on top.  Season both sides of the fish with salt and pepper.  Put the fish in the broiler until it’s just cooked through, about five minutes.   Drizzle each fillet with the lime juice and set it aside to cool.

Using a knife, remove the raw corn kernels from the cob.  Add the greens, corn, onion, and cheese to a large salad bowl. Gently break the fish fillets into small, bite-sized pieces over the salad.

In a small mixing bowl, combine the salsa, paprika, olive oil and vinegar.  Pour this over the salad and toss.  Season to taste with salt and pepper, and serve each portion over a handful of tortilla chips.

A couple more suggestions:

I don’t cook the corn for this salad — it adds a lovely, sweet crunch.  

I prefer using a chunkier salsa — a mild Pico de Gallo is perfect.


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