Algorithms For Life

Fish Taco Salad

Fish Taco Salad
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Last Tuesday evening after a meeting, my husband and his friend had a moment. I’m not sure what hit them, but one keep saying “Tacooooooo!” and the other “Tuesday.” It went on for a bit until it was a song and one of them broke into a dance in the parking lot. I’m just saying, Tacos and Tuesday, do that to some people.  Then again, we are talking about tacos, so can you really blame them?

Some Wednesdays you wake up and it hit’s you, that Taco Tuesday is really over. No matter how much you wish, you just can’t go back. You must hang on until next Tuesday…oh the struggle!!!

For you, taco lovers, who want to bask in Tuesday’s ambiance just a bit longer, here is a salad that might just save Wednesdays.

Tacos are like pizza, everyone has a favorite recipe. Personally, fish tacos have found a spot in our heart. Usually, they are covered in a crispy batter, wrapped in a warm tortilla. Since we are heading into the unknown…our 40’s. We are trying to take a healthier approach. Here is our Fish Taco Salad recipe, enjoy!

(sidenote)-make it your own, add more or less of these ingredients, this is just a guideline. I’m totally cool with that. (wink)

To make this *Vegan or Vegetarian- Prepare the Tofu as you would the fish.

Fish Taco Salad

Makes 5 Salads

Produce

  • ½ of a bunch of Cilantro
  • 3 limes cut in wedges
  • 1 Large Kale leaf finely chopped
  • 1 bag of slaw (not the dressing)
  • ¼ onion finely minced
  • 6 Radishes Sliced and Julienned
  • ⅓ cup Pico de Gallo
  • 2 Avocados sliced

Add coleslaw to bowl, chop the rest of the vegetables. Slice the Avocados. Dress the salad. (dressing below)

Seafood

  • 5 Tilapia fillets *(or sliced Tofu)

Oils

  • 3 tbsp Grapeseed oil

Spices

  • 1/4 tsp Cayenne pepper
  • 1 tsp Chili powder
  • 1 tsp Paprika
  • 1/4 tsp Pepper
  • 1/4 tsp Salt
  • 1 Pinch Salt and pepper

Mix and sprinkle on fish. Heat pan and add grapeseed, cook on medium high heat to get seasoning crisp. Cook each fillet until firm turning once. 6-8 minutes.

Corn Tortillas

  • 4 corn tortillas or Tortilla chips
  • 2 tbsp oil in small pan.

Slice corn tortilla into strips and fry until crispy. 1-2 minutes

Dressing

I personally drizzle Olive oil and Salt on my salad and squeeze 1/2 lime into it when I am rushing. My husband likes Litehouse Cotija Cilantro dressing unless I make this:

Homemade Cilantro Avocado Dressing

Produce

  • 1 Avocado
  • ½ Cilantro Bunch with stems
  • 1 Garlic Clove or ¼-½ tsp powdered garlic
  • Juice of  ½ Lime
  • ¼  cup Sour Cream or Plain yogurt *(Vegan Sour Cream)
  • ¼ tsp Sea Salt
  • ¼  tsp Black pepper, Ground

Add ingredients to a food processor or blender. Add a bit of water if you would like a thinner consistency. Taste, and add more seasonings as you see fit.

 

 

 

 

 

 


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