Healthy & Spicy Fish Taco Salad

Name: Healthy & Spicy Fish Taco Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 tbsp Ancho Chili Powder (1 tbsp ancho chili powder); 1 piece Avocado (1 avocado); 1 handful Cherry (handful of cherry tomatoes, sliced in half); 1 bunch Coriander (Small bunch of cilantro leaves, finely chopped); 1 lb Fish (1 lb fish (I used haddock)); 0 pieces Corn (Frozen corn, heated); 1 piece Jalapeño (1 jalapeno pepper); 3 pieces Lime (3 lime, juiced); ¼ piece Red Onion (1/4 red onion, finely sliced); ½ tbsp Red Pepper Flakes (1/2 tbsp red pepper flakes); 1 ½ head Romaine (1 1/2 heads of romaine lettuce, chopped and washed); 0 pieces Salsa (Fresh salsa); 0 pieces Salt and Pepper (salt and pepper); 0 pieces Tortilla (Tortilla, sliced into strips); ¼ cup Cooking Oil (1/4 c vegetable oil); 0 pieces Vegetable Oil (Vegetable oil)

25 minMexican

Servings4

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Gluten Free
Dairy Free
Pescatarian

Steps

1Place fish in glass container. In a small bowl, combine all of the marinade ingredients (vegetable oil, red pepper flakes, juice of 1 lime, ancho chili powder, salt, and pepper) and pour over fish. Gently toss fish to cover both sides and put aside to marinate for 15 minutes. Preheat grill to medium-high heat.In large frying pan, add oil to 1/2" depth.
2Heat over medium-high heat.Working in batches, add a few tortilla strips at a time and fry until golden, about 1 minute.
3Drain on paper towel lined plate and sprinkle with a little salt.
4Place a piece of tin foil on to the grill and add fish. Cook about 4 minutes per side, or until flakes easily.On large plates or bowls, assemble your salad. Start with lettuce on bottom, add tomatoes and onions, then corn. Put a piece of fish on top with a dollop of fresh salsa, and drizzle with dressing.
5Add a few tortilla strips to the plate.
6Serve with avocado lime dressing (puree 1 avocado with juice of 2 limes, 1 jalapeno pepper, and a bunch of cilantro).