When you’re craving the flavours 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 favourite taco. There sweetness from the diced mango and creaminess from cool avocado blends perfectly with the drizzle of a spicy cream dressing, 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 flavours that go great with fish tacos. But if you’ve got a different favourite 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.
- Yields:
- 4 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 30 mins
Ingredients
Spicy Slaw
- 1
jalapeño, seeds removed, finely chopped
- 1
small clove garlic, grated
- 2 tbsp.
mayonnaise
- 2 tbsp.
sour cream
Zest and juice of 1 lime
- 1 tsp.
flaky sea salt
- 1/4 tsp.
caster sugar
- 1
small green or red cabbage, thinly sliced
Small handful chopped fresh coriander
Spicy Crema
- 60 g
mayonnaise
- 60 g
sour cream
- 2 tbsp.
sriracha
Juice of 1/2 lime
Fish & Assembly
- 90 g
plain flour
- 2 tsp.
chilli powder
- 2 tsp.
flaky sea salt
- 1/2 tsp.
freshly ground black pepper
- 1/2 tsp.
garlic powder
- 230 ml
whole milk
- 700 g
cod or any firm white fish, cut into strips
- 120 ml
neutral oil
- 1
head romaine lettuce, chopped
- 2
avocados, finely chopped
- 1
large mango, sliced
Fresh coriander leaves and lime wedges, for serving
Directions
Spicy Slaw
In a large bowl, whisk jalapeño, garlic, mayonnaise, sour cream, lime zest, lime juice, salt, and caster sugar. Add cabbage and coriander and mix well to combine. Refrigerate until ready to use.
Spicy cream dressing
In a small bowl, whisk mayonnaise, sour cream, sriracha, and lime juice. Refrigerate until ready to use.
Fish & Assembly
- Step 1In a medium bowl, mix flour, chilli powder, salt, pepper, and garlic powder. Pour milk into another medium bowl. Place fish in milk.
- Step 2In a large pan over medium-high heat, heat oil. Lightly dredge fish in flour mixture, shaking off excess. Working in batches if needed, gently lay fish in skillet and cook until golden brown on one side, 3 to 4 minutes. Carefully turn and cook until second side is golden brown, about 2 minutes more. Transfer to a wire rack set in a baking sheet.
- Step 3Divide romaine among bowls. Top with slaw, a few pieces of fish, avocado, mango, coriander, and a drizzle of dressing. Serve with lime wedges alongside.
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