Fish Taco Salad

I’ve been promising this recipe for a while now. We are big fans of fish tacos around here and once I realized that I hit Pinterest and found a couple of recipes that I then combined and used to make my version of fish tacos. I also recently shared a post on my favorite items to purchase at Trader Joe’s. One of the items on my list of favorites is the Asian Style Spicy Peanut Vinaigrette. I actually found this after reading another bloggers post about her TJ’s favorites. There are a lot of Trader Joe’s posts floating around the blogosphere and we are all the better for them.😉 I think one of the best way to find new things to try is from the recommendation of others. Anyway, my regular fish taco recipe got and upgrade and this recipe was born when I found this dressing and knew they’d be a match made in heaven. Guess what? I was right.

These cod pieces are one of the things I love to pick up at TJ’s. One package will feed 2-3 people.

The marinade has a little kick and so does the dressing so if your family isn’t a fan of heat, you can adjust the seasoning. You might be able to make the dressing less spicy by adding a little vinegar as a neutralizer.

I like to use Napa cabbage for the greens and if I happen to have some Kale, I’ll throw that in too. BTW…if you don’t have a salad spinner, you need to change that. This is the one I have and it’s one of those kitchen gadgets that saves time and makes the process of making salads so much easier. After washing my salad/lettuce of choice and spinning it, I’ll place a paper town on the inside of the bowl (but outside of the colander) and store the greens in it until I’m ready to assemble the salad, this keeps them nice and crisp.

Trader Joe’s peanuts have the perfect amount of salt and are a great crunchy topper chopped up and used on a salad, or eaten by the handful as a snack.

         Fish Taco Salad

Fish Marinade

Juice of one lime

1 T. Chili powder

2 cloves of garlic, minced

1 t. cumin

1 t. kosher salt

10 grinds of pepper

2 T. Canola oil

Mix marinade ingredients together and place fish in shallow dish and cover with plastic wrap to marinate for an hour or more.

Cook fish in a pan sprayed with non-stick cooking spray until done on both sides. Remove and place on top of prepared salad.

For salad

1 head Napa cabbage, shredded

Edamame

Shredded Carrots

Fuji apple, julienned

Chopped peanuts

Cilantro, optional

Place in bowls and add fish. Top with dressing.

Is your family a fan of fish tacos? If so, give this a try and if you’ve never tried it, I highly recommend it. We eat it quite often in the summer months and love it. It’s light and healthy but also delicious.

 

 

 

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