Fish Taco Salads with Sriracha Lime Dressing

Name: Fish Taco Salads with Sriracha Lime Dressing
Prep time: 15 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 white fish filets (such as mahi mahi), about 5-6 ounces each; 1 tablespoon olive oil; Juice of 1 lime; 1 teaspoon cumin; 1 teaspoon chili powder; Kosher salt to taste; Black pepper to taste; 5 cups shredded romaine lettuce; 3 cups shredded cabbage; 1 sweet bell pepper, chopped; 2 jalapeños, seeded and diced; 2 tomatoes, chopped; 2 avocados, sliced; 4 ounces queso fresco, crumbled; ¼ cup plain Greek yogurt; ¼ cup mayonnaise; 1 teaspoon sriracha sauce; ¼ cup fresh cilantro, chopped; Juice of 1 large lime or 2 small limes; 2-4 tablespoons milk; Tortilla strips for garnish, optional

Recipe GLPRe943e787ba1aa8

Mexican

Salad

35 min

496 cal

Servings: 4

Oven

SNAP eligible

A fresh and vibrant salad featuring seasoned broiled mahi mahi served over a bed of crisp romaine and cabbage, topped with fresh vegetables, creamy avocado, and a tangy sriracha-lime dressing made with Greek yogurt and cilantro.

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Ingredients

4 white fish filets (such as mahi mahi), about 5-6 ounces each

1 tablespoon olive oil

Juice of 1 lime

1 teaspoon cumin

1 teaspoon chili powder

Kosher salt to taste

Black pepper to taste

5 cups shredded romaine lettuce

3 cups shredded cabbage

1 sweet bell pepper, chopped

2 jalapeños, seeded and diced

2 tomatoes, chopped

2 avocados, sliced

4 ounces queso fresco, crumbled

¼ cup plain Greek yogurt

¼ cup mayonnaise

1 teaspoon sriracha sauce

¼ cup fresh cilantro, chopped

Juice of 1 large lime or 2 small limes

2-4 tablespoons milk

Tortilla strips for garnish, optional

Directions

Preheat the broiler. Line an oven-safe baking dish with foil. Place the fish filets in the dish and drizzle with olive oil and lime juice. Season both sides evenly with cumin, chili powder, kosher salt, and black pepper. Refrigerate for 20 minutes to allow flavors to infuse.
Place the baking dish under the broiler and cook for 7–8 minutes, until the fish is opaque throughout and flakes easily with a fork, reaching an internal temperature of 145°F at the thickest point.
While the fish cooks, prepare the dressing. In a medium bowl, whisk together the Greek yogurt, mayonnaise, sriracha, chopped cilantro, and the juice from one large lime (or two small limes). Gradually add milk, one tablespoon at a time, until you reach your desired consistency. Taste and season with salt as needed.
In a large bowl, combine the shredded romaine lettuce and shredded cabbage. Divide the lettuce mixture evenly among 4 bowls or plates.
Top each salad with chopped bell pepper, diced jalapeños, chopped tomatoes, sliced avocado, and crumbled queso fresco.
Place a broiled fish filet on top of each salad and drizzle generously with the sriracha-lime dressing. Garnish with tortilla strips if desired and serve immediately.

Comments

Grocery List Plus Editorial Staff4.5

Every ingredient is stocked at Harris Teeter, Food Lion, Walmart, and ALDI—no special trips required. The cost per serving runs $4–$5, driven mainly by fresh white fish ($12–$15 per pound at most chains), which is reasonable for a protein-forward main. The stated 35 minutes is honest if you start with pre-filleted fish and work quickly; allow 40–45 if you're prepping vegetables by hand. This is a weeknight-friendly one-bowl meal that doesn't demand constant attention during the cook, though the components don't reheat well, so plan to serve it fresh the same night.