Fish Taco Salad

Check out this delicious recipe! We’ve swapped the taco salad bowl shell & replaced it with a whole wheat tortilla wrap. A quick trick & bake to create this delicious bowl…VIOLA!!!  Add your favorite veggie toppings, grilled fish, turkey, or chicken and create endless possibilities the whole family will love!

Makes: 4 servings

  • 4 whole wheat tortillas (8 inch)
  • 4 tilapia filets, sauteed & chopped
  • 1 tbsp extra virgin olive oil
  • 1 tbsp Smart Balance Light
  • salt & pepper
  • 1 1/2 cup Arugula, chopped (or salad greens of choice)
  • 1 large tomato, chopped or Fresh Salsa
  • 1/2 cup black olives, sliced
  • 1 avocado, sliced
  • 1/2 cup low fat cheddar cheese
  • 1 tbsp light sour cream or greek yogurt



Taco Bowls: Heat oven to 425°F. Crumble 4 sheets of foil to make 4 (3-inch) balls; place on baking sheet. Top each with 1 tortilla; spray with cooking spray. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake to form shells.) Set aside.

Season tilapia filets with salt & pepper (or seasonings of choice). In large skillet, coat with 1 tbsp olive oil and 1 tbsp Smart Balance® Light. Place skillet on medium heat. Place tilapia filets in skillet & sautéed on both sides until done. Remove from skillet, crumble or rough chop and set aside.

Fill tortilla shells with crumbled tilapia filets, arugula, diced tomatoes/fresh salsa, black olives, avocados, cheese. Top with light sour cream. Try drizzling with your favorite taco sauce or balsamic vinegar. Enjoy!


Nutritional Facts:
380  |  Fat: 14g  Fiber: 6g  |  Carbs: 34g  |  Protein: 30g


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