Healthy & Spicy Fish Taco Salad
1/4 c vegetable oil
1/2 tbsp red pepper flakes
1 lime, juiced
1 tbsp ancho chili powder
Small bunch of cilantro leaves, finely chopped
salt and pepper
1 lb fish of choice (I used haddock)
1 1/2 heads of romaine lettuce, chopped and washed
1/4 red onion, finely sliced
handful of cherry tomatoes, sliced in half
Frozen corn, heated
Tortilla, sliced into strips
Spicy Avocado Lime Dressing
Cooked Rice, if desired
Place fish in glass container. In a small bowl, combine all of the marinade ingredients, 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 and if adding rice, put on the side.
**See original blog post for Spicy Avocado Lime Dressing Recipe**