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Fish Taco Salad with Garlic Lime Vinaigrette & Mango Salsa


This Fish Taco Salad hit the spot! Made with those who avoid nightshades in mind, but received a collective thumbs up from the whole table!

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Rate this recipe 4.6/5 (9 Votes)


  • Fish:
  • 1 lb wild-caught Alaskan cod fillet
  • 1 clove organic garlic, pressed
  • Juice of half an organic lime {to squeeze on after it is done cooking, save the zest for the salad}
  • Salad:
  • 4 large handfuls organic spring mix
  • Small handful organic cilantro, chopped
  • 1 large organic carrot, peeled and julienned
  • 2 TB organic red onion, diced
  • Zest of half an organic lime {the zest reserved from fish}
  • 1 organic avocado, sliced - to garnish
  • Garlic Lime Vinaigrette:
  • Zest and juice of one organic lime
  • 1 organic garlic clove, pressed
  • 1 TB raw honey
  • 1/4 cup organic EVOO
  • Himalayan sea salt, to taste
  • Mango Salsa:
  • 1 organic mango, peeled and chopped
  • Zest and juice of half an organic lime
  • 1/4 cup organic red onion, diced
  • 1 tsp organic ginger, grated
  • Small handful organic cilantro, chopped
  • Himalayan sea salt


Preparation time 20mins
Cooking time 40mins


Step 1

Preheat oven to 350° F. Sprinkle pressed garlic across the top of the fish. Wrap the cod fillet in a parchment paper "envelope" and place on a sheet pan. Bake 15 or so minutes, until it flakes with a fork.

Meanwhile, toss the spring mix, cilantro, julienned carrot, red onion, and zest in a large salad bowl. Set aside.
In a small bowl, whisk together the lime zest and juice, garlic, and honey. Still whisking, slowly stream in the olive oil. Season with salt to taste.
Lastly, a separate bowl fold together the mango, lime zest and juice, red onion, grated ginger, cilantro, and season with salt.
When the cod is done, give it a squeeze of lime juice and start plating.
Order: salad > cod > garlic lime vinaigrette. Serve with mango salsa and sliced avocado.

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