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Blackened Fish Taco Salad with Cilantro Lime Vinaigrette {oh and why not…another giveaway!}

by Aggies Kitchen on September 8, 2010


Not only was this salad totally amazing, but let’s just say I was able to clean out most of my produce drawer with it too.  I love it when that happens!

I mentioned on Facebook the other day that I had a piece of frozen mahi defrosting in my fridge..and didn’t know what to do with it.  The suggestions came pouring in.  A few people mentioned fish tacos and that sounded great to me…however to be honest, I was really trying to keep it on the lighter side, and avoiding any unnecessary carbs (good or not…I had had my share already that day).  So why not turn fish tacos into an actual taco-less salad instead, right?


This is my favorite kind of evening meal…how can you not feel great after eating this.  So many flavors, textures and levels of heat from the fish and veggies…it was perfect.  The homemade dressing totally sealed the deal too.  Can’t wait to make this again.

Blackened Fish Taco Salad
Recipe from Aggie’s Kitchen

(printable recipe)

any firm white fish (mahi, tilapia, grouper)
Chef Prudhomme’s Blackened Redfish Magic seasoning
romaine, torn
tomatoes, chopped
red onion, sliced or chopped
jalapeno, sliced
avocado, chopped

Heat nonstick skillet over medium high heat. Pat fish fillet with dry paper towel, then season liberally with seasoning. Add a teaspoon or two of light oil to skillet (or nonstick spray), then gently add fish to pan. Cook for approximately 3-4 minutes, until bottom layer of fish is cooked and looks “white”. Gently turn fish and cook for another 3-4 minutes or until fish is completely cooked through and flaky. Assemble salad, top with fish and Cilantro Lime Dressing and enjoy.


Cilantro Lime Dressing

1/4 cup of lime juice and white vinegar combined (1-2 limes, juiced plus white vinegar)
1/2 -3/4 cup light oil (I use grapeseed oil, but light olive oil, vegetable oil or canola oil would be great)
1 garlic clove
1 tablespoon of honey
1 bunch of cilantro
salt and pepper to taste

Combine all ingredients in blender or food processor. Store in airtight container or jar in refrigerator for up to 1 week.


Join Dine & Dish and Cookin’ Canuck for the California Avocado 4th of July Blast, sponsored by the California Avocado Commission

Now, I almost forgot to mention the winner of my last giveaway from Scarlet Threads…it was Miss Candace from Candace’s Calling…congrats girl!

Like I promised I have another great Scarlet Threads apron to give away to a lucky reader…it’s the Anna…it’s funky and retro and I just love it.

Leave a comment on this post to enter.  Each comment on this post will count as an entry.  And like last time you can earn additional entries by:

1. Share this giveaway on Facebook or Twitter or on your own blog (earn an entry for each!)

2. Become a fan of Aggie’s Kitchen and/or Scarlet Threads on Facebook

3. Express interest in hosting your own apron party (I will email you info).

(Giveaway is open to US residents only…sorry!)

Giveaway ends Friday, September 10 at 10pm EST.   Winner will be chosen randomly by  Good luck! :)


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{ 84 comments… read them below or add one }

Jenn AKA The Leftover Queen September 9, 2010 at 3:59 pm

My mom and I were just talking about fish tacos today! Yeah, we are a little obsessed! Then I come to your blog and see this!


cindy harris September 9, 2010 at 4:05 pm

This looks yummy, and a cute apron too.


Bianca September 9, 2010 at 4:40 pm

This sounds so good!


Bianca September 9, 2010 at 4:40 pm



Holly September 9, 2010 at 6:10 pm

Love these aprons! So cute :)


Leslie September 9, 2010 at 6:11 pm

Just found your site. Love it – love the recipes – love the apron!


eatingRD September 9, 2010 at 6:13 pm

gah, that looks sooo good and fresh! I am hungry right now too. Yay, more aprons!!


Sheila September 9, 2010 at 6:25 pm

Mmmmmm….sounds delicious and looks nutritious too :)


Ericka H. September 9, 2010 at 7:22 pm

Man, that looks really good! I need to eat more fish!


Carol Haile September 9, 2010 at 9:07 pm

Aggie…pleeeeeze stop making me so hungry all the time! Loved this recipe and would love to win an Apron..going to send you a separate email about Scarlet Threads. Do we get another entry if we are already your fan and Scarlet Apron? Hope so….your photo on the contest site is beautiful.


Sarah September 9, 2010 at 9:51 pm

My mouth is watering that looks so delicious!!


Sarah September 9, 2010 at 9:54 pm

Just became a new fan of yours on facebook!


Sandra Foyt September 9, 2010 at 10:37 pm

This looks delicious, and it reminds of the flavors of Florida! If you don’t mind, I’ll include it in my post of recommendations of Florida recipes.


Becki Svare September 10, 2010 at 8:27 am

This looks really good! Can’t wait to try it. Thanks!!


Eliana September 10, 2010 at 10:23 am

This dish could not look more perfect. Stumbled upon your blog on twitter and looking forward to following.


To Kiss the Cook September 10, 2010 at 12:30 pm

Aggie, this looks seriously delicious. Like WOW. Making this ASAP. Heading to the East coast this weekend for time with my parents and am adding this to our menu for the week!


catslussler September 10, 2010 at 5:13 pm

I am going to make this blackened fish taco this weekend. I can’t wait!!


Sarah E September 10, 2010 at 6:17 pm

This is totally going to go in my “to try” pile.

* also a fan on Facebook!


Jamie September 10, 2010 at 8:17 pm

Yikes! I almost missed the deadline to enter. Love, love the fish taco salad idea. Blackened fish is one of my favorites and I love all the veggies it sits on.


Jamie September 10, 2010 at 8:18 pm

And of course I’m a FB fan of Aggie’s Kitchen : )


dee September 10, 2010 at 9:37 pm

Looks great!! I’m going to try it this weekend


Amanda September 11, 2010 at 10:08 pm

Excellent idea, looks incredible!


Mags September 12, 2010 at 7:08 pm

We JUST finished eating grilled Mahi Mahi with basil pesto (one of my favorites) but I’ll be adding this recipe to my collection to try the next time.


DGrub September 13, 2010 at 5:33 pm

Nice photographs. Adding few slices of jalapeños seems like a great idea to add hot touch to the fish tacos. Cilantro lime dressing looks nice as well. That’s something I need to try. If you have time, please see my recipe at and I’d love to hear your comments.


Paula - bell'alimento September 14, 2010 at 2:34 pm

love the cilantro lime vinaigrette and on blackened fish *drool*


Kayce September 16, 2010 at 8:57 pm

looks YUM-O!!!!


Kelly January 22, 2012 at 12:25 pm

Hola from sunny Spain! Just googled fish Tacos and was at first disappointed to find only tinned tuna recipes until I spotted your yummy recipe. You know, I think I’ll cut the carbs this time too and go for your salad option. Muchas gracias!


Cookin' Canuck June 27, 2012 at 3:01 pm

This is something I could happily eat every day! I’d love for you to share this recipe (and any of your favorite avocado recipes) in the avocado link-up/giveaway that I’m hosting with Kristen right now.


Aggies Kitchen June 27, 2012 at 10:04 pm

I’m on it! ;)


Ariana October 11, 2012 at 4:39 pm

This recipe was incredible! So healthy and DELICIOUS. It was a big hit at home. I especially loved the lime/cilantro dressing–it tasted really fresh and citrus-y. Will definitely be making again. Thank you!


Aggies Kitchen October 14, 2012 at 10:45 pm

Thank you so much for the feedback Ariana! One of my favorite salads – thanks for stopping by! :)


northierthanthou April 29, 2013 at 5:21 pm

My, that does look tasty.


Malli June 1, 2014 at 10:04 am

Love the salad. All my favorite veggies and flavors look good in the photos !! I am definitely making this soon, thanks.


Malli June 1, 2014 at 10:08 am

All my favorite veggies and flavors look so tempting in ur pictures. Can”to wait to make this salad!


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