Paid Post

Fish Taco Salad Bowl

YUM! This taco salad bowl is drool-worthy. Make it any night of the week with Old El Paso’s tortilla bowls.


Servings: 8


4 cups shredded cabbage, mix of red and green

2 bell peppers, cut into matchsticks

3 scallions, thinly sliced

3 tablespoons sour cream

2 tablespoons olive oil

1½ limes, juiced

Half a bunch of cilantro, minced

1 teaspoon salt

8 small fillets of cod

1 package Old El Paso Crispy Taco Seasoning Mix

1 package Old El Paso Taco Bowls


  1. In a large bowl, mix together cabbage, bell peppers, and scallions.

  2. In a smaller bowl, whisk together sour cream, olive oil, lime juice, cilantro, and salt.

  3. Pour dressing over salad and toss.

  4. Lay out fish fillets on a plate. Drizzle with olive oil. Sprinkle the entire package of Old El Paso Crispy Taco Seasoning Mix on both sides of the fish fillets.

  5. Heat a small drizzle of olive oil in a skillet. Add fish and cook all the way through, flipping halfway through, 3–4 minutes. Let fish cool for a few minutes.

  6. Scoop salad into Old El Paso Taco Bowls. Place a fish fillet on each and serve.