Fish Taco Salad with Homemade Tortilla Bowl

 Scrumptious, wholesome and fun taco salad in a homemade tortilla bowl, loaded with veggies and topped with crispy fish sticks pieces

This post is written in collaboration with Gorton’s Seafood. All opinions are mine. Thank you for your support! #SwapInSeafood

Maybe it’s all the desserts I’ve been baking and all the chocolate I’m planning to eat in the next week. Or maybe, just maybe, it’s the warmer weather that’s reminding me that bikini season is coming up. Either way, I’ve been craving fresh and light lunch ideas that is not your usual (read boring) plain salad. But something fun and exciting, easy and satisfying, versatile and something that the whole family is going to love. So, here is what I came up with… 

I present you with this super tasty taco salad: easy to pull together, packed with flavor and nutrients and served up in a cute and edible tortilla bowl.  You can fill it with your favorite taco toppings, or what’s available in your fridge. Today I swap the usual ground beef or roasted chicken with Gorton’s Crispy Fish Sticks, which only take a few minutes to bake and give the extra protein that I’m looking for.

What I love the most about Gorton’s Seafood products is that they are made with 100% whole fillets, no filler, no preservatives, no artificial colors or flavors, no hydrogenated oils and no antibiotics. These fillets are flash-frozen at the peak of freshness to lock in their full flavor and nutrition. You can bake, fry or air-fry like I did.  Take a look: perfectly golden with a pub-style taste, right in your kitchen!

In addition to the crispy fish stick, I added black beans for extra protein and fibers. Tomatoes with their vitamin C and potassium, and avocados with their healthy fats. You can also add some rice for extra carbs and a more filling result.

And here is how to make the tortilla bowl: warm up the tortilla in the oven so it can be easily shaped without breaking. Now you can place the tortilla inside a large enough, oven-safe bowl,  and place a smaller bowl (or a foil ball) in the middle so the tortilla won’t fall inside when baking. 

Alternatively, you can drape the tortillas over an upside down oven safe bowl. Make about five folds around it like this. Either way, bake for about 6 to 10 minutes in the low/middle part of the oven at 350 degrees F or until crispy. 

Ready to try this recipe too?!?

Fish Taco Salad with Homemade Tortilla Bowl

Fish Taco Salad with Homemade Tortilla Bowl

Scrumptious, wholesome and fun taco salad in a homemade tortilla bowl, loaded with veggies and topped with crispy fish sticks pieces


  • about 10 Gorton’s Fish Sticks
  • 2 large flour tortilla (burrito-size)
  • 2 teaspoons olive oil
  • 2 cups shredded lettuce
  • 1 cup black beans, drained and rinsed
  • 1/2 cup corn
  • 1 cup cherry tomatoes, quartered
  • 1 avocado, cubed or sliced
  • fresh cilantro
  • salt and pepper to taste
  • sour cream, optional
  • lime juice, optional


  1. Bake the fish sticks in the oven or air fryer following the direction on the package.
  2. To make the homemade tortilla bowl, preheat the oven to 375 degrees F. Warm the tortilla for 30 seconds to make them more pliable. Brush each side of the tortillas with olive oil. Place and shape each tortilla on top of an upside down oven-safe bowl, or inside with a smaller bowl inside to keep it from collapsing. Bake the tortillas in the middle-lower part of the oven for about 8 minutes or until crispy. Let cool down completely.
  3. Combine lettuce, beans, corn tomatoes, avocado. Toss with lime juice, season with salt and pepper to taste. Divide the salad among the tortilla bowls and top with the fish sticks cut in pieces. Sprinkle with cilantro and top with some sour cream if desired.

lunch, salad, seafood, fish sticks, taco salad

lunch, salad

Did you make this recipe?

Leave a Reply

Your email address will not be published.