Yucatán Grilled Fish Salad Tacos with Classic Romaine

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  • 4
  • 15 Min.


  • 1 lb. orange roughy, catfish, or red snapper fillets (1/2-inch thick)
  • 3/4 cup salsa, divided
  • 1 pkg. (9 oz.) DOLE® Classic Romaine
  • 1 red, yellow or green bell pepper, chopped
  • 1 cup sliced red onion
  • 3/4 cup frozen niblet corn
  • 8 soft taco-size flavoured or plain flour tortillas
  • 1 small avocado, peeled, seeded and chopped
  • Cilantro sprigs for garnish


  • Arrange fillets on preheated grill or broiler pan. Pour 2 tablespoons salsa into small cup brush over fish. Grill or broil about 6 to 8 minutes without turning; brushing again with the salsa halfway through the cooking time. Cut fish into 1/2-inch pieces.
  • Rinse corn in cool water for 1 minute; drain well. Toss together salad blend, fish, peppers, onion and corn in large bowl.
  • Assemble tacos: for each serving, fill two individual tortillas with salad mixture; sprinkle chopped avocado and cilantro on top.