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Southwestern Crispy Fish Taco Salad

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  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 4 servings
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3/4 cup olive oil

6 tablespoons lime juice

1 tablespoon fresh cilantro

1 tablespoon vegan or regular mayonnaise

1 teaspoon ground cumin 

1/2 teaspoon honey

1 canned chipotle pepper in adobo

Kosher salt


One 19-ounce bag frozen fish sticks, such as Gorton's

One 15-ounce can black beans, rinsed and drained

1 cup diced jicama

1 cup corn kernels

1 cup cherry tomatoes, halved

1 small red onion, finely diced 

1 head romaine lettuce, chopped

One 5-ounce container mixed spring greens

1 English cucumber, sliced

Shredded Mexican blend cheese, for topping

Sour cream, for topping

Sliced avocado, for topping

Tortilla strips or crumbled tortilla chips, for topping


  1. For the dressing: In a blender, add the olive oil, lime juice, cilantro, mayo, cumin, honey, chipotle pepper and 1 teaspoon salt and blend until smooth.
  2. For the salad: Cook the fish sticks according to the package directions. 
  3. Meanwhile, in a large bowl, combine the black beans, jicama, corn, cherry tomatoes and red onion with half the dressing. Add the romaine, mixed greens and cucumber to the bowl and toss to coat. 
  4. Divide the salad among 4 bowls. Top with the fish sticks, cheese, sour cream, avocado and tortilla chips. Serve with the remaining dressing on the side.