Main Dish Recipes

Fish Taco Salad with Roasted Vegetables and Chipotle Dressing

There are almost not words to describe how happy I am to be cooking again.

After six weeks of vacationing, moving, and traveling, I’d almost forgotten how much I love to cook.

Now that I’m settled at my parents’ for the summer, my mom and I switch off weeks of cooking dinner.

This salad is a riff on something I’d seen on Pinterest. It seemed like a great idea when I was making the grocery list, but by the time I made it four or five days later, I was feeling preeeeetty nervous that it wouldn’t be that great.

But then, hooray! It was absolutely delicious.

And Ani, who loves anything with a kick, drank the leftover dressing straight.

Fish Taco Salad with Roasted Vegetables and Chipotle Dressing
(Adapted from The Wicked Noodle)

Serves 4

4 white flakey fish fillets, skin removed (like tilapia or whiting or halibut)
2 tablespoons extra-virgin olive oil
3 Tablespoons lime juice
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cup panko crumbs

1 cup plain full-fat yogurt
1/4 cup mayonnaise
1 teaspoon chipotle pepper in adobo sauce
1/2 teaspoon lime juice
salt and pepper, to taste

1 red pepper, diced
1/2 sweet onion, diced
kernels from 2 cobs of fresh corn
3 Tablespoons olive oil
Salt and pepper

6-8 cups chopped romaine lettuce
1 avocados, sliced
Croutons, optional

Preheat oven to 450 degrees.

Whisk together the olive oil, lime juice, and salt and pepper and pour over the fish filets. Let marinate while you prepare everything else.

In a blender, combine all dressing ingredients and run until smooth. Salt and pepper to taste, then put in the fridge until ready to serve.

Line a cookie sheet with foil, then toss the pepper and onion with the olive oil. Salt and pepper generously. Roast in the preheated oven for 10-15 minutes, until starting to sizzle, then add the corn, tossing to mix, and return to oven for another 10 minutes or so, until the vegetables are starting to get dark spots. Remove and set aside.

Put the panko crumbs on a plate, then dredge both sides of the fish filets in it until well-coated. Place on a greased pan and bake for about 10 minutes, or until the fish is cooked through and flakes easily apart.

To assemble the salads, start with lettuce, cover with roasted vegetables, top with fish filets, then drizzle with dressing and finish off with avocados and croutons.

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  • Reply Katie June 19, 2014 at 11:11 am

    This sounds absolutely delicious!

  • Reply Librarian Lavender June 19, 2014 at 11:44 am

    This salad looks really great! Very delicious!

  • Reply Science Teacher Mommy June 19, 2014 at 9:58 pm

    We have been making fish tacos from leftover salmon chunks that don't filet nicely when hubby guts and preps his yearly catch. With panko. Not only do they taste amazing, but when you bite into them and see that lovely bright pink fish with all the goodies . . . wow. A feast for the eyes too!

  • Reply girlseeksplace June 19, 2014 at 10:35 pm

    This sounds really good. I might sub chicken for fish, but I love a good Mexican salad.

  • Reply heather gilmour June 20, 2014 at 9:10 am

    Amazing recipe, that taco salad is my absolutely favourite this summer.
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  • Reply Tan June 22, 2014 at 9:09 pm

    Oh my goodness, this looks delicious!
    So great meeting you on that last day at Alt, and so excited to be working with you on the 14 days of love giveaway! <3

  • Reply Tina's Blog June 24, 2014 at 11:19 pm

    I'd give this recipe an A. Just tried it for our supper. I wish my girls liked fish, but as of yet, there aren't any takers….we live in the Midwest, and fish isn't the first option we naturally turn to. I grew up never eating fish, and while I would like to do better with my girls, I'm not very good at cooking it. But…..this salad is awesome. I ended up using swai, which tastes less "fishy" to me, and enjoyed every single bite!

  • Reply Rachel at Maybe Matilda June 25, 2014 at 1:10 am

    Made this for dinner tonight–amazing! I loved every bite. I didn't make the dressing since I had a bunch of leftover Cafe Rio sweet pork salad dressing to use up, so I'm excited to make it again with your dressing. Tried to fool Forrest into thinking the fish were chicken nuggets, which was a no go, but I loved it anyway 🙂 Thanks for the recipe!

  • Reply Maggie February 8, 2016 at 7:48 pm

    Janssen, have you ever used chipotle powder instead of chipotle in adobo sauce? If so, were you happy you did?

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