Healthy Spicy Fish Taco Salad

Healthy & Spicy Fish Taco Salad

Healthy & Spicy Fish Taco Salad

45 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   15 Points
Cuisine
  • Mexican
  • side dish
  • lunch
  • main course
  • salad
  • main dish
  • dinner
Comments
Ingredients
  • 1 tbsp ancho chili powder
  • 1 avocado
  • handful of cherry tomatoes, sliced in half
  • Small bunch of cilantro leaves, finely chopped
  • 1 lb fish (I used haddock)
  • Frozen corn, heated
  • 1 jalapeno pepper
  • 3 lime, juiced
  • 1/4 red onion, finely sliced
  • 1/2 tbsp red pepper flakes
  • 1 1/2 heads of romaine lettuce, chopped and washed
  • Fresh salsa
  • salt and pepper
  • Tortilla, sliced into strips
  • 1/4 c vegetable oil
  • Vegetable oil
Instructions

Place 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.

Heat over medium-high heat.Working in batches, add a few tortilla strips at a time and fry until golden, about 1 minute.

Drain on paper towel lined plate and sprinkle with a little salt.

Place 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.

Add a few tortilla strips to the plate.

Serve with avocado lime dressing (puree 1 avocado with juice of 2 limes, 1 jalapeno pepper, and a bunch of cilantro).

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