Coconut Fish Taco Salad with Mango & Cilantro Dressing

Active Time: 20 minutes • Total Time: 8 minutes

Yields: 2 Servings

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  • 4 tablespoon mayonnaise, homemade or store-bought
  • 1 tablespoon water
  • 2 teaspoon fresh lemon juice
  • 2 teaspoon fresh minced cilantro
  • 0.125 teaspoon ground smoked sweet paprika
  • 0.125 teaspoon ground cumin
  • 0.5 small garlic clove, crushed or grated on a microplane
  • Salt and pepper
  • FISH:
  • 2 tablespoon unsweetened, shredded coconut
  • 1 teaspoon ground smoked sweet paprika
  • 1 teaspoon ground cumin
  • 0.5 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Salt and pepper
  • 2 4-6 oz each white fish fillets (such as cod, haddock, halibut, etc.)
  • 1 tablespoon avocado oil
  • SALAD:
  • 5 ounce Earthbound Farm Organic Half & Half Spinach and Spring Mix
  • 2 cup Savoy cabbage, thinly sliced
  • 1 cup red cabbage, thinly sliced
  • 2 scallions, white and green parts, thinly sliced
  • 1 mango, peeled and sliced
  • 1 handful, fresh cilantro leaves
  • 0.5 cup your favorite tortilla chips (or plantain chips), lightly crushed
  • 2 fresh lemon wedges, for squeezing on top (optional)

This salad bowl from Faith Gorsky at An Edible Mosaic is a delicious mix of flavors and textures, inspired by Baja-style fish tacos…and you won’t even miss the tortillas! The pan-seared fish is crusted with a slightly spiced coconut mixture, while the creamy white sauce, crisp cabbage and fresh mango create a perfectly balanced bowl of sweet and savory Baja goodness.

For the dressing, whisk together all ingredients in a medium bowl; cover with plastic wrap and refrigerate until serving.

For the fish, combine the coconut, paprika, cumin, onion powder, garlic powder, and a pinch of salt and pepper in a wide, shallow bowl. Dredge both sides of each fish filet in this mixture. Heat a medium-large nonstick pan over medium to medium-high heat; once hot, add the fish and cook until seared on both sides and fully cooked inside, about 3 to 4 minutes per side. (You can loosely cover the pan with foil to help the fish cook through; also, turn heat down as necessary if the fish starts to get too dark outside before it’s fully cooked inside.) Transfer the fish to a paper towel-lined plate to drain any excess oil.

To assemble the salads, divide the greens between 2 plates or bowls. Top each with half of the Savoy cabbage, red cabbage, scallion, mango, cilantro, tortilla chips, and fish. Garnish with fresh lemon wedges and serve the salad immediately along with the dressing to drizzle on top.

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