Fish taco salad from The Salad Lab - Whisk, Toss, Enjoy!: Recipes for Making Fabulous Salads Every Day (page 218) by Darlene Schrijver

  • chipotle chile powder
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  • green cabbage
  • Show all ingredients...
  • Serves : 3-4 as a meal, 6-8 as a side

  • EYB Comments

    Can substitute Roma tomatoes for cherry tomatoes, Mexican crema for sour cream, Montery Jack cheese or Jack cheese for cotija cheese, Savoy cabbage for green cabbage, chili powder for chipotle chile powder, and apple cider vinegar for distilled white vinegar.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Roma tomatoes for cherry tomatoes, Mexican crema for sour cream, Montery Jack cheese or Jack cheese for cotija cheese, Savoy cabbage for green cabbage, chili powder for chipotle chile powder, and apple cider vinegar for distilled white vinegar.

  • bwhip on June 11, 2025

    Delicious salad, with a nice blend of flavors and textures. I used cod, and didn't use the tortilla croutons or cheese. The only change I'd make for next time would be to cut the dressing quantity by about half, as I thought it was quite a bit more than needed.

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