Fish Taco Salad Bowl
Gorton's
Gorton's
Recipe - Monticello
Fish Taco Salad Bowl
Prep Time5 Minutes
Servings1
Cook Time20 Minutes
Ingredients
2 Gorton’s Crunchy Breaded Fish Fillets
1 Romaine lettuce heart, chopped
1 small tomato, chopped
1/4 cup black beans
1/2 avocado
1/4 cup tortilla strips
1/4 cup shredded Colby Jack cheese
2 tbsp cilantro, finely chopped
1 tbsp sour cream
Optional – fresh lime juice
Directions
- Bake fish fillets according to package instructions.
- To assemble, add lettuce to salad bowl. Then top with tomatoes, black beans, avocado, tortilla strips and cheese.
- Add fish fillets, then top with sour cream and sprinkle with cilantro.
- Optional – Squeeze fresh lime juice over fish.
5 minutes
Prep Time
20 minutes
Cook Time
1
Servings
Shop Ingredients
Makes 1 servings
Gorton's Fish Fillets, Crunchy Breaded, 6 Each
Dole Romaine Hearts, 3 Each
Fresh Large Tomatoes, 0.4 Pound
Bushs Best Black Beans, 15 Ounce
Produce Ripe and Ready Avocado, 1 Each
Fresh Gourmet Tortilla Strips, Tri-Color, 3.5 Ounce
Kraft Finely Shredded Cheese, Colby Jack, 8 Ounce
Fresh Cilantro Herbs, 1 Each
Daisy Sour Cream, 1 Pound
Produce Lime, 1 Each
Directions
- Bake fish fillets according to package instructions.
- To assemble, add lettuce to salad bowl. Then top with tomatoes, black beans, avocado, tortilla strips and cheese.
- Add fish fillets, then top with sour cream and sprinkle with cilantro.
- Optional – Squeeze fresh lime juice over fish.