Oregon-State-Fish-Taco-Salad

  • Prep Time:20 minutes

  • Cook Time: 30 minutes

  • Serving Size:

  • Serves: 6 cups

Ingredients

1/2 cup ranch dressing (low-fat)

1/2 cup salsa

2 cups vegetables (chopped; try tomatoes, cucumber, carrots, corn, green onions, celery, avocado)

1 teaspoon pepper

2 cups cabbage (shredded; or lettuce)

1 teaspoon salt

2 pounds fish fillets (try cod, tilapia, snapper or others)

Steps

  1. Season fish with salt and pepper. Cook by your favorite method until it appears opaque and flakes apart easily (see Notes).
  2. Mix cabbage or lettuce with other vegetables of your choice. Add chunks of fish. Drizzle with ranch dressing and salsa.
  3. Refrigerate leftovers within 2 hours.

Source Oregon State University Extension: Food Hero

U.S. Department of Agriculture. Nutrition.gov Website. Fish Salad. Recipe source: Source Oregon State University Extension: Food Hero. Available at nutrition.gov/recipes. Access date: 09-05-2024.