Fish Taco Salad

RSS
Fish Taco Salad

These fish "tacos" are light and delicious without added carbs from the tortillas.  Coconut gives the fish extra sweetness and makes for a tropical flavor!

 

INGREDIENTS

Fish Taco Salad
For the fish:
  • 1 lb firm white fish (I used cod)
  • 1 cup panko bread crumbs
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp oregano
  • 1/4 cup sweetened shredded coconut
  • extra virgin olive oil
  • 1/2 cup flour
  • 2 eggs with 2 tbsp water, beaten
Salad toppings:
  • black beans and corn
  • tomatoes
  • jalapenos
  • shredded Mexican cheese
  • salsa
  • limes
  • sour cream

DIRECTIONS

  • In a shallow dish mix all ingredients for the fish (besides the fish and olive oil) until combined.  Place the flour and eggs in 2 separate shallow dishes. Cut the fish into about 2-inch chunks and coat them in flour, then egg and finally the panko mixture.  Set aside on a plate.
  • In a large skillet heat a thin layer of olive oil in a pan on med - high heat.  This isn't a deep fry so all you'll need is a layer deep enough to just cover the base of the pan.  Place the fish into the pan and begin to fry.  After 1 side of the fish has gotten golden brown (about 3 minutes) flip over and fry the other side for about another 3 minutes.  If you have a very thick piece of fish turn down the heat and allow to cook for another 2 minutes or until fish is flaky.  Remove fish and place on a paper towel-lined plate.
Arrange your salad: Place any type of salad greens onto a plate and top with your favorite taco toppings.  Use a salsa and lime juice in place of dressing and top with your crispy fish!

Previous Post Next Post

  • Chef Maryam Ghargharechi
Comments 0
Leave a comment
Your Name:*
Email Address:*
Message: *

Please note: comments must be approved before they are published.

* Required Fields