Fish Taco Salad


  • 1 lb. Orange roughy or other white fish
  • 1 t. Blackened or Mexican seasoning
  • 12 c. shredded cabbage
  • ½ red onion, diced
  • 4 med. limes, juiced
  • ¼ c. fresh snipped cilantro
  • 8 T. salsa


  1. Preheat oven to 400 F.
  2. Lightly mist a baking sheet with olive oil pan spray.
  3. Place fish on baking sheet and sprinkle with blackened seasoning.
  4. Bake for 12-15 minutes or until fish flakes easily with a fork.
  5. Remove from oven and cool slightly.
  6. Place shredded cabbage, red onion, and cilantro into a large mixing bowl. Pour lime juice over top of cabbage and toss well.
  7. Divide equally between 4 salad plates and top cabbage with cooked fish fillet and salsa.

Makes 4 servings
Calories: 157 per serving Fat: 1g.