Fish Taco Salad Recipe
This is adapted from a recipe that appeared in Cuisine at Home. The original used fresh tilapia that was deep fried in oil. Since I had frozen breaded cod on hand and wanted to reduce the calories a bit I elected to bake the fish. The recipe makes two huge main dish salads or four medium size servings. There will be dressing leftover but it is good on any type of salad. The heat level on jalapeno peppers can vary dramatically from mild to hot. Taste a small piece of pepper and adjust the amount to your liking. The original recipe called for using all cabbage for the greens. I elected to cut way back on cabbage and add bibb/red lettuce instead. I also added avocado, zucchini, and scallions. As for a wine we had a Thomas Coyne Livermore Valley 2009 Pinot Blanc.
Ingredients
- Dressing:
- 1 cup mayonnaise
- 1/2 cup buttermilk
- 1/2 cup scallions, chopped
- 2 jalapeno peppers, seeded and minced
- 1 tbsp fresh lime juice
- 1 tsp salt
- 1 tsp garlic pepper
- 1 tsp ground coriander
- 2 clove garlic, pressed and creamed
- Salad:
- 6 oz leaf lettuce, I used bibb/red lettuce
- 1 cup cabbage shreded
- 12 plum tomatoes
- 1 small cucumber, peeled, seeded a sliced into half moons
- 3 scallions, chopped
- 1 avocado, peeled seeded and quartered
- 1 medium zucchini, split lengthwise and grilled
- 1 cup cilantro, chopped
- 1 lb firm fish, I used breaded cod
- Baked or fried tortilla strips
Directions
- Combine all dressing ingredients in a blender or food processor and process until all ingredients are thoroughly combined. Dressing can be made ahead of time and refrigerated. If the dressing is too thick for your liking add some more buttermilk.
- If using fresh fish bread and deep fry in oil. If using frozen fish bake according to package directions.
- While fish is being cooked assemble vegetable ingredients in large bowls. Grill squash and slice into half moons. When fish is done top salads with fish pieces, cilantro and sliced squash. Serve with dressing and tortilla strips seperately at the table.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 557g | |
| Recipe makes 4 servings | |
| Calories 653 | |
| Calories from Fat 489 | 75% |
| Total Fat 55.26g | 69% |
| Saturated Fat 7.98g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 1036mg | 43% |
| Potassium 1344mg | 38% |
| Total Carbs 17.61g | 5% |
| Dietary Fiber 6.5g | 22% |
| Sugars 8.68g | 6% |
| Protein 25.56g | 41% |
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Reviews
March 28, 2012
Very, very good! The dressing is outstanding, and I would make that again and again. The only thing I would change next time, would be to save the zucchini for another meal ~I didn't care for it in this salad. I used frozen panko breaded cod fillets and baked them, too. Thanks for taking time to post this recipe. It is certainly a keeper.1 replyI've cooked/tasted this recipe!
Comments
- March 11, 2012Oh this looks delicious, and such an interesting twist on a main dish salad. Thanks for sharing your creative changes ~ I like them. Will "Try Soon" for sure.1 reply
