Fish Fajita Salad Recipe

Name: El Saltillo | Mexican Restaurants Fish Fajita Salad Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb firm white fish fillets (e.g., cod, mahi-mahi, tilapia); 2 tbs olive oil (for marinade); 2 tbs lime juice; 1 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp garlic, minced; 1 tsp kosher salt; 0.5 tsp black pepper; 6 cups romaine lettuce, chopped; 2 cups mixed baby greens (optional); 1 cup cherry tomatoes, halved; 0.5 cup red bell pepper, thinly sliced; 0.25 cup red onion, thinly sliced; 2 tbs fresh cilantro, chopped; 4 each lime wedges (for serving); 0.75 cup sharp cheddar cheese, shredded (or Monterey Jack); 0.5 cup sour cream; 0.5 cup prepared guacamole; 2 tsp olive oil (for dressing); 1 tsp apple cider vinegar or white wine vinegar; 0.5 tsp honey or agave (optional); 0.25 tsp salt (for dressing); 0.125 tsp black pepper (for dressing)

Inspired by El Saltillo | Mexican Restaurant

Time30m

Serves4

Grilled fish fillet, lettuce, tomatoes, cheese, sour cream and guacamole.

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Ingredients

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Fish

1 lb firm white fish fillets (e.g., cod, mahi-mahi, tilapia)

2 tbs olive oil (for marinade)

2 tbs ReaLime juice

1 tsp Chili powder

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Garlic, minced

1 tsp kosher salt

1/2 tsp black pepper

Vegetables & Salad Base

6 cups romaine lettuce, chopped

2 cups mixed baby greens (optional)

1 cup Cherry tomatoes, halved

1/2 cup red bell pepper, thinly sliced

1/4 cup Red onion, thinly sliced

2 tbs Fresh cilantro, chopped

4 each Lime wedges (for serving)

Toppings & Dressings

3/4 cup sharp cheddar cheese, shredded (or Monterey Jack)

1/2 cup Sour cream

1/2 cup prepared guacamole

2 tsp olive oil (for dressing)

1 tsp apple cider vinegar or white wine vinegar

1/2 tsp honey or agave (optional)

1/4 tsp salt (for dressing)

1/8 tsp black pepper (for dressing)

Method

Fish

Marinate the fish

Pat the fish fillets dry with paper towels. In a shallow dish or bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lime juice, chili powder, cumin, smoked paprika, minced garlic, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Add the fillets and turn to coat. Let marinate 10–15 minutes at room temperature (no longer than 30 minutes).

Grill or pan-sear the fish

Preheat a grill or a heavy skillet (cast iron) over medium-high heat and lightly oil the grates or pan. Cook the fillets 3–4 minutes per side (depending on thickness) until opaque and flaky and internal temperature reaches 145°F (63°C). Remove from heat and let rest 3 minutes, then flake into large bite-sized pieces with a fork.

Vegetables & Salad Base

While the fish marinates or cooks, prepare the salad base. In a large bowl combine chopped romaine and optional mixed baby greens. Add the halved cherry tomatoes, sliced red bell pepper, and thinly sliced red onion. Toss gently to combine.

Add chopped cilantro and toss lightly. Taste a leaf; season the salad base lightly with a pinch of salt if desired (final seasoning will come from the dressing and toppings).

Toppings & Dressings

Make the quick dressing

In a small bowl or jar whisk together 2 teaspoons olive oil, 1 teaspoon vinegar, 1/2 teaspoon honey or agave (if using), 1/4 teaspoon salt, and 1/8 teaspoon black pepper until combined. Adjust to taste with more lime juice or salt if needed.

Assemble the salad: divide the greens among 4 plates (or one large platter). Top each portion with equal amounts of flaked grilled fish. Spoon shredded cheddar over the fish and salad, then add dollops of sour cream and guacamole (about 2 tablespoons each per serving). Drizzle the dressing evenly over the salads.

Garnish each salad with lime wedges and an extra sprinkle of chopped cilantro. Serve immediately so the fish remains warm and the greens stay crisp.