Fish Taco Salad
Pat fish dry, and on a plate, coat with olive oil, salt and pepper on both sides. Place in a medium-hot skillet for 2 minutes, flip, cook 2 minutes, squeeze with lime juice, cover, remove from heat and let steam (at least 5 minutes) while prepping the rest of the ingredients.
For the slaw, combine vegenaise, lime, spices, sugar and vinegar in the bottom of a bowl, then add cabbage, red onion and jalapeño (if desired) and toss until evenly coated, place in fridge.
Layer rice, fish, beans, slaw, cucumber, avocado, radish, tomato, then in a separate bowl, dress greens with a squeeze of lemon juice, drizzle of olive oil, pinch of salt, toss till evenly coated, then place on top of salad. Top with cilantro and sunflower seeds. Serve as is, or with corn on the cob, etc.
Fish Taco Salad
- (approx.) 4 oz. Cod, Halibut or other firm white fish
- "Slaw"
- 1/2 of a tomato, chopped
- 1/2 of an avocado, thinly sliced, then sliced in half
- 1 radish, thinly sliced
- 1/4 cucumber, thinly sliced
- 1/3 cup black beans
- 1/4 cup steamed brown rice
- 2 Tbs cilantro leaves
- 2 Tbs sunflower seeds
- lime
- lemon juice
- olive oil
- salt
Slaw:
- 3/4 cup purple cabbage, shredded
- 1/4 cup red onion, thinly sliced
- 1/2 jalapeño, finely diced, with or without seeds to your taste
- 1 heaping Tbs vegenaise
- 1 Tbs lime juice
- 1/4 tsp garlic powder
- 1/8 tsp cumin
- 1/8 tsp chili powder
- 1 tsp sugar
- 1 tsp apple cider vinegar
- salt to your taste
Pat fish dry, and on a plate, coat with olive oil, salt and pepper on both sides. Place in a medium-hot skillet for 2 minutes, flip, cook 2 minutes, squeeze with lime juice, cover, remove from heat and let steam (at least 5 minutes) while prepping the rest of the ingredients.
For the slaw, combine vegenaise, lime, spices, sugar and vinegar in the bottom of a bowl, then add cabbage, red onion and jalapeño (if desired) and toss until evenly coated, place in fridge.
Layer rice, fish, beans, slaw, cucumber, avocado, radish, tomato, then in a separate bowl, dress greens with a squeeze of lemon juice, drizzle of olive oil, pinch of salt, toss till evenly coated, then place on top of salad. Top with cilantro and sunflower seeds. Serve as is, or with corn on the cob, etc.
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