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Blackened Fish Taco Salad


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  • any firm white fish (mahi, tilapia, grouper)
  • Chef Prudhomme’s Blackened Redfish Magic seasoning
  • romaine, torn
  • tomatoes, chopped
  • red onion, sliced or chopped
  • jalapeno, sliced
  • avocado, chopped
  • corn
  • Cilantro Lime Dressing
  • 1/4 cup of lime juice and white vinegar combined (1-2 limes, juiced plus white vinegar)
  • 1/2 -3/4 cup light oil (I use grapeseed oil, but light olive oil, vegetable oil or canola oil would be great)
  • 1 garlic clove
  • 1 tablespoon of honey
  • 1 bunch of cilantro
  • salt and pepper to taste
  • Combine all ingredients in blender or food processor. Store in airtight container or jar in refrigerator for up to 1 week.



Step 1

Heat nonstick skillet over medium high heat. Pat fish fillet with dry paper towel, then season liberally with seasoning. Add a teaspoon or two of light oil to skillet (or nonstick spray), then gently add fish to pan. Cook for approximately 3-4 minutes, until bottom layer of fish is cooked and looks “white”. Gently turn fish and cook for another 3-4 minutes or until fish is completely cooked through and flaky. Assemble salad, top with fish and Cilantro Lime Dressing and enjoy.

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