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Fish Taco Salad

Fish Taco Salad

Ingredients: Makes 4 servings

  • 4 whole wheat tortillas (8 inch)

  • 4 tilapia filets, sauteed & chopped

  • 1 tbsp extra virgin olive oil

  • 1 tbsp Smart Balance Light

  • salt & pepper

  • 1 1/2 cup Arugula, chopped (or salad greens of choice)

  • 1 large tomato, chopped or fresh salsa

  • 1/2 cup black olives, sliced

  • 1 avocado, sliced

  • 1/2 cup low fat cheddar cheese

  • 1 tbsp light sour cream or greek yogurt


Taco Bowls:

  1. Heat oven to 425°F.

  2. Crumble 4 sheets of foil to make 4 (3-inch) balls; place on baking sheet.

  3. Top each with 1 tortilla; spray with cooking spray.

  4. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake to form shells.) Set aside.

Fish Taco:

  1. Season tilapia filets with salt & pepper (or seasonings of choice).

  2. In large skillet, coat with 1 tbsp olive oil and 1 tbsp Smart Balance® Light.

  3. Place skillet on medium heat.

  4. Place tilapia filets in skillet & sautéed on both sides until done.

  5. Remove from skillet, crumble or rough chop and set aside.

  6. Fill tortilla shells with crumbled tilapia filets, arugula, diced tomatoes/fresh salsa, black olives, avocados, cheese.

  7. Top with light sour cream. Try drizzling with your favorite taco sauce or balsamic vinegar. Enjoy!

Nutrition Facts:

Calories: 380 | Fat: 14g | Fiber: 6g | Carbs: 34g | Protein: 30g

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