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Blackened Fish Taco Salad Bowl

These blackened fish taco salad bowls are the perfect whole30, paleo, low-carb lunch. Sweet mangos, creamy avocado, fresh cilantro, and spicy fish make a complex and flavorful salad!

4.9 from 12 reviews

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Ingredients

Instructions

  1. In a medium skillet, heat 1 tablespoon olive oil over medium/high heat
  2. Combine the chili powder, cumin, paprika, onion powder, and salt in a large bowl. Pat the tilapia fillets with a paper towel to remove any moisture, then add the tilapia to the bowl, coating both sides evenly with the mixed spices
  3. Place the tilapia into the pan and cook for 2-3 minutes per side
  4. Meanwhile, arrange the salad in a large bowl. Add the romaine lettuce, diced tomatoes, mango slices, avocado, and cilantro
  5. Once the fish is done, let cool slightly then add cut into large pieces and add to the salad bowl
  6. Combine the olive oil and lime juice, then pour over the salad