I am absolutely addicted to fish tacos. Absolutely. I could eat them at every meal, every day. The only thing that really holds me back is my clothing budget. With the sour cream, mayo and corn tortillas, fish tacos is not the most figure friendly entree. I’m not sure what I like most about them. The soft texture, the creamy sauce with the mixture of cilantro and lime, the fact that you can eat 35 without any effort at all. I could eat them every day. (I know, I said that already.) Sooo, instead of cutting back, I’ve decided to cut out the corn tortillas and just have the fish and sauce on salad greens. It’s actually really good. It lacks none of the taste and the greens give it a great new texture and, probably because you actually have to chew, you can’t eat 578 plates of it like you can with the tacos.
My fish taco recipe is based on my friend Logan’s at Life for Dessert. She has some amazing recipes, so make sure you check her site out. Especially these pork tacos which give fish tacos a run for their money.
To make the fish for this salad, I use my Baked Tilapia recipe.
Gluten Free Fish Taco Salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
- Baked Tilapia -Get the recipe here
- Salad Greens or Romain Lettuce
- 1/2 cup sour cream
- 1/2 cup mayonaise
- juice and zest of one lime
- 3 green onions very thinly sliced
- 1/4 cup cilantro processed in a mini food processor or chopped very fine
- 2 tsp honey
Combine all dressing ingredients and let flavors mingle for at least 30 minutes.
Serve over fish and salad greens or with fish tacos.
This post has been linked up with Susie QTpies Cafe’s Meal Plan Monday , Easy Green Mama’s Gluten Free Tuesday, Poor and Gluten Free (with Oral Allergy Syndrome): Waste Not Want Not Wednesday #39, Gluten Free Homemaker’s Gluten Free Wednesdays, The Tasty Alternative’s Allergy Free Wednesdays, Gluten Free Yummy’s Alive and Thrive Thursday
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