Baja Fish Salad
Prep time
Cook time
Total time
Baja Fish Taco Salad with crunchy napa cabbage, broiled cod, quick tomato salsa, sliced avocado and spicy sour cream dressing.
Serves: 4
  • 1 lb cod fish
  • 1 tomato, cut into chunks
  • ½ jalapeno, minced
  • Juice of ½ lime
  • 1 tbsp cilantro, chopped
  • 1 head of napa cabbage, sliced
  • 1 avocado, sliced
  • 4 tbsp sour cream
  • 1 tbsp hot sauce
  • Pickled Red Onions
  • Salt and pepper
  1. Set your oven to Broil.
  2. Salt and pepper your cod and place it on a foil-lined baking sheet.
  3. Broil the fish for approximately 10 minutes, until the fish flakes easily. When you pull it out of the oven, you should see that the fish has already started to separate into nice juicy chunks.
  4. While the fish is broiling, assemble your salad.
  5. Combine your tomato, jalapeno, lime and cilantro in a bowl so the flavors start to meld into a quick salsa.
  6. Chop your napa cabbage.
  7. Slice your avocado.
  8. Combine sour cream and hot sauce. I'm using Nando's Piri Piri Sauce, but you can use sriracha, Frank's hot sauce, jalapeno tabasco or whatever else you have on hand.
  9. To serve, fill a bowl half way with napa cabbage.
  10. Top with a row of the tomato salsa, a row of flaked fish, a row of pickled red onions, and a row of avocado slices.
  11. Drizzle with sour cream dressing and enjoy!
Nutrition Information
Calories: 183 Carbohydrates: 11 Sugar: 3 Sodium: 151 Protein: 13
Recipe by The Eat More Food Project at