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Aug 19, 2022

Seafood Salad Tacos with Tomatoes, Corn, Radishes, and Chiles

These seafood salad tacos are a wonderful way to have a delicious hot weather meal and still have an amazing taco. 

Seafood Salad Tacos on a Plate.


These seafood salad tacos take warm soft or crispy tortillas and fill them with a fresh summery salad with lots of seafood, tomatoes, corn, radishes, and serrano and jalapeño chiles.... plus, lots of cilantro and lime juice. 

The joy of these tacos is that you can use whatever fresh seafood you have available depending on the season. 

Seafood Salad Tacos Ingredients in a bowl.

For these tacos, I used about 8 ounces of cooked large shrimp that I bought in the freezer section of the grocery store, along with 8 ounces of mahi mahi filets, which I brushed with olive oil, and seasoned with a rub of brown sugar, smoked paprika, and salt, and baked for about 10 minutes at 400 degrees F. 

You can use any assortment of fish you like, including a single fish or an assortment of cooked fish. In fact, these tacos are a great way to repurpose leftover restaurant seafood. Crab, halibut, scallops, bass, snapper, and catfish would all be pretty tasty. 

Seafood Salad Tacos tossed vegetables in a bowl.

Ingredients You Will Need To Make This Seafood Salad:


As mentioned, I used a combination of shrimp and mahi mahi. Any white fish that you have cooked and shredded will work, as well as cooked shrimp, crab, lobster, or scallops. Actually, I don't see why salmon wouldn't go nicely in these tacos either. 

Veggie Ingredients:

Finely chopped white onions.

Radishes, thinly sliced. To make them easier to slice, cut them in half first. I had plenty left over from making Finnish Summer Soup. I love how radishes bridge so many cultures. 

Fresh chiles: I used one serrano chile and one jalapeño chile, seeded and finely chopped. 

Corn: About a cup of cooked corn kernels. 

Tomatoes: I used 4 fresh campari tomatoes, chopped into 1/4 inch pieces. If you have large fresh tomatoes, 2 is plenty. 

Cilantro: Be sure to add a big handful of chopped fresh cilantro. 

While not a veggie, lots of fresh lime juice is essential to this seafood salad. 

Seafood Salad Tacos on a Plate.

To Prepare the Tortillas:

There are lots of options for the tortillas for these tacos. The most traditional way to serve these seafood salad tacos is with soft corn tortillas, typically served in a double layer. One of these days I need to try making my own corn tortillas. 

You could also serve these with soft flour tortillas, homemade or store bought. 

My preference, while not traditional, is to serve this salad with crispy fried corn tortilla taco shells. I just love anything crispy and crunchy. In fact, one of my favorite ways to prepare taco shells is to fry them in hot oil

This time, I decided to try the oven frying method using a wire taco holder. You just spray the tortillas with spray oil and then bake them in the oven draped upside down over the taco holder (placed on a baking sheet to catch drips) until the tortillas are crispy.  Actually, if you don't have the taco holder, you can drape the tortillas over two rungs of the oven rack and bake them for the same effect. Just know that the bottoms might be a little more squared off. 

Taco holder for assembling tacos.

Be sure to soften your store bought corn tortillas first by microwaving them in a damp towel so that they don't split in half while baking. I learned this the hard way. They will collapse and lay against the sides of the taco holder as they bake. Don't try to force them before baking. 

Bake the oiled tortillas for about 10 minutes at 375 degrees F until the tortillas are crispy. You can also re-crisp them later in the oven for about 5 minutes. 

Taco shells on a gray plate.

How To Make These Seafood Salad Tacos:

First, cook the fish. For the shellfish, you can use pre-cooked or shellfish you have cooked yourself. 

For the whitefish, brush the fish with oil and sprinkle it with seasoning. Bake it for about 10 minutes, depending on the thickness of the fish. Let the fish cool and shred it into bite-sized pieces. 

Once you have the fish prepared, chop the salad ingredients and place them in a medium bowl. Toss in the lime juice and then combine the salad ingredients with the fish ingredients and chill until you are ready to serve the tacos. 

Seafood Salad Taco ingredients in a white bowl.

This seafood salad also makes an amazing appetizer. Just serve it in little cups, like you would a ceviche. 

Also, you can serve this seafood salad as an appetizer with tortilla chips. 

Seafood Salad Tacos on a Plate.

This month, the Fish Friday Foodies are sharing recipes for seafood salads, hosted by Wendy of A Day in the Life on the Farm. I'm looking forward to trying all of these! 

Seafood Salad Tacos on a Plate.

Seafood Salad Tacos with Tomatoes, Corn, Radishes, and Chiles

Seafood Salad Tacos with Tomatoes, Corn, Radishes, and Chiles
Yield: 12 tacos
Author: Karen's Kitchen Stories
Prep time: 20 MinCook time: 10 MinTotal time: 30 Min
These seafood salad tacos are a wonderful ways to have a delicious hot weather meal and still have an amazing taco.


  • 1/2 pound cooked medium to large shrimp, sprinkled lightly with salt
  • 1/2 pound baked mahi mahi or other white fish (see note in post for how I baked mine), cut into bite-sized pieces
  • 1/2 large yellow or white onion, finely diced
  • 6 radishes, thinly sliced
  • 1 cup cooked fresh corn kernels
  • 1 serrano and 1 jalapeño chile, stemmed, seeded, and finely chopped
  • 4 small or 2 large tomatoes, diced
  • 1/2 cup chopped cilantro
  • 1/4 cup freshly squeezed lime juice
  • 1/4 to 1/2 teaspoon salt, to taste
  • 12 corn tortillas, softened, fried, or oven-fried


  1. In a medium bowl, combine the shrimp and the mahi mahi.
  2. In another medium to large bowl, combine the onion, radishes, corn, chiles, tomatoes, cilantro, and salt. Add the lime juice and stir.
  3. Stir in the seafood and serve with the prepared tortillas.

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Tacos, Seafood
Main course
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