Fish Taco Salad with Garlic Lime Vinaigrette & Mango Salsa

Long ago, before littles, we would pick up fish tacos from… I don’t even remember the name of the restaurant now. It has been THAT long.

Anyway, they were freaking good. No doubt, made with all sorts of horrible GMO corn, canola oil devil’s work, and who knows what else was lurking in them. So when I found myself craving those fish tacos, I knew I had to give it a shot in salad form.

Organic, paleo, and autoimmune protocol compliant. Totally doable. Right?

Fish Taco Salad with Garlic Lime Vinaigrette & Mango SalsaRight.

** Head’s up: For this recipe you will need two limes, zested and juiced. The first lime’s zest and juice is used for the mango salsa, the second lime’s juice is for the fish, and the zest of the second lime is for the salad itself. You may want to zest and juice the limes ahead of time and divvy them up accordingly.

Fish Taco Salad with Garlic Lime Vinaigrette & Mango Salsa

** Add this Fish Taco Salad with Garlic Lime Vinaigrette and Mango Salsa recipe to your cookbook on Key Ingredient!

Fish Taco Salad with Garlic Lime Vinaigrette & Mango Salsa
Recipe type: Main
Cuisine: Paleo, Autoimmune Protocol, Primal
Prep time: 
Cook time: 
Total time: 
Serves: 4
This Fish Taco Salad hit the spot! Made with those who avoid nightshades in mind, but received a collective thumbs up from the whole table!
  • 1 lb wild-caught Alaskan cod fillet
  • 1 clove organic garlic, pressed
  • Juice of half an organic lime {to squeeze on after it is done cooking, save the zest for the salad}
  • 4 large handfuls organic spring mix
  • Small handful organic cilantro, chopped
  • 1 large organic carrot, peeled and julienned
  • 2 TB organic red onion, diced
  • Zest of half an organic lime {the zest reserved from fish}
Garlic Lime Vinaigrette:
  • Zest and juice of one organic lime
  • 1 organic garlic clove, pressed
  • 1 TB raw honey
  • ¼ cup organic extra virgin olive oil {EVOO}
Mango Salsa:
  • 1 organic mango, peeled and chopped
  • Zest and juice of half an organic lime
  • ¼ cup organic red onion, diced
  • 1 tsp organic ginger, grated
  • Small handful organic cilantro, chopped
  • Himalayan sea salt
  • 1 organic avocado, sliced - to garnish
  1. Preheat oven to 350° F. Sprinkle pressed garlic across the top of the fish. Wrap the cod fillet in a parchment paper "envelope" and place on a sheet pan. Bake 15 or so minutes, until it flakes with a fork.
  2. Meanwhile, toss the spring mix, cilantro, julienned carrot, red onion, and zest in a large salad bowl. Set aside.
  3. In a small bowl, whisk together the lime zest and juice, garlic, and honey. Still whisking, slowly stream in the olive oil. Season with salt to taste.
  4. Lastly, a separate bowl fold together the mango, lime zest and juice, red onion, grated ginger, cilantro, and season with salt.
  5. When the cod is done, give it a squeeze of lime juice and start plating.
  6. Order: salad > cod > garlic lime vinaigrette. Serve with mango salsa and sliced avocado.

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