Fish Taco Salad
Crispy tortillas, tender fish and crunchy toppings: There’s a lot to love about fish tacos.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.
Cooking tools:
- Mixing bowl
- Skillet
- Plate
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
Ingredients
- The Slaw
- ½ head red cabbage, shredded
- ½ head green cabbage, shredded
- 1 red bell pepper, thinly sliced
- 1 bunch scallions, thinly sliced
- 1 bunch radishes, thinly sliced
- 2 tablespoons peanut oil
- 3 tablespoons lime juice
- 1 tablespoon lime zest
- 2 tablespoons seasoned rice vinegar
- ½ cup chopped cilantro
- 2 tablespoons chopped mint
- The Fish
- Two 8-ounce tilapia fillets
- 4 tablespoons taco seasoning
- 2 tablespoons olive oil
- 1 cup crushed or broken tortilla chips
- 1 cup pico de gallo
- 1 avocado, diced
