This is a favorite fast meal for me. If you favor volumetric eating, this is for you. With volumetric eating, you eat larger volumes of low calorie foods. It keeps you full without being crazy with the calories. The nutritional facts below do not take into account the various toppings that you might add.
Fish Taco Salad
1 serving - surprisingly fast to make
4-5oz filet Swai, or preferred white fish, thawed
1 tsp Garlic, minced
2 cups Green Cabbage, shredded
Up to 1 cup Dark Leafy Greens (kale, mustard, chard, spinach, etc), chopped
¼ cup Cilantro, chopped, optional
~2 TBSP Guacamole Salsa (Herdez brand or equal)
~2 TBSP Salsa Verde
Other toppings: Lime wedge or lime juice, tomato, jalapenos, cheese, guacamole, avocado, and crushed pineapple.
Heat a frying pan over medium-hot heat with a little coconut oil.
In your salad bowl, mix your shredded cabbage, dark leafy greens, and cilantro with a little guacamole salsa. You only want to use enough to make it not dry. You’re going to add salsa verde later, so go a little light with the guacamole salsa.
When the frying pan is warmed up, add your fish filet. Use a spatula to break it up, as you would if you were browning ground beef. Add in a little chili powder, cumin, onion powder, and 1 tsp minced garlic. This will cook fairly fast.
Add some salsa verde to the top of your salad. Place cooked fish over the salsa. Garnish with various toppings before eating.
One of the best things about this salad is that you can totally customize it just as you would with a taco.
This fish taco salad is made with 4oz flounder filet, spicy guacamole, cheddar cheese, and lime. The bowl is full of green cabbage and a dark leafy green mixture (green mustard, red mustard, and swiss chard). This took maybe 10 minutes to make. I tossed it together after my second workout today. My top favorite fish to use for a fish taco salad are: swai, flounder, sole, tilapia, and halibut. In a pinch, I'll use a slightly heavier white fish like cod or pollack.