I wonder what the record for most consecutive tacos consumed is. Two weekends ago I had tacos for lunch, then dinner, then breakfast then dinner and then lunch again. In the summer all I want to eat are tacos, tacos and more tacos. Usually fish tacos, sometimes carne asada or slow-cooked pork.
They are light, filling, delicious and pair nicely with my favorite summer beverage of light beer and lime. The tortillas I bought to make tacos got soaked in previously mentioned summer beverage so these fish tacos became a salad.
Let this recipe serve as your base. It’s extremely flexible so add what you want. I happen to love hearts of palm but feel free to omit them. I also love the taste of oranges with raw onions (a popular Sicilian dish made popular by Marcella Hazan). I used a mix of finely shredded kale and cabbage but regular romaine lettuce will be quite delicious.
My dressing is mayonnaise-heavy and deliciously spicy. For something a little lighter and more mild, try my Green Goddess dressing.
Fish Taco Salad
You will need:
For the salad:
4 cups shredded cabbage and kale- 2 cups of each (or shredded lettuce)
1 16 oz. can hearts of palm, roughly chopped
1 orange, peeled and roughly chopped
2 tablespoons finely chopped white or red onions
1 ripe avocado, roughly chopped
2 Tablespoons toasted pumpkin seeds or sunflower seeds
For the fish:
2 medium Tilapia fillets
1 teaspoon cumin
1 teaspoon smoked paprika (if you don’t have smoked, use ½ as much regular paprika)
1 teaspoon chili powder
1 teaspoon flaky salt such as Maldon
2 Tablespoons olive oil
For the dressing:
2 Tablespoons mayonnaise
2 Tablespoons lime
1/2 teaspoon mashed garlic or garlic powder
½ teaspoon smoked paprika (if you don’t have smoked, use ½ as much regular paprika)
1 teaspoon Sriracha or other hot sauce
½ teaspoon sugar or other sweetener (agave, maple syrup, etc.)
½ teaspoon salt
1. First combine the fish seasoning (the cumin, flaky salt, paprika and chili powder) in a small bowl. Pat your fish dry and use your fingers to sprinkle and completely coat the fish with the spices. Set aside for a few minutes.
2. Make the dressing by whipping all the ingredients together in a jar. You can use a bowl but I find using a fork to fluff the mayonnaise and lime in a jar works best.
3. Add all the salad ingredients to a large bowl and toss with the dressing to coat completely. Divide into two bowls.
4. Heat 2 Tablespoons of olive oil in a large nonstick skillet over medium-high heat. Wait at least two minutes until the oil is very hot then carefully add the fish. Cook on one side without disturbing for a full two minutes and then carefully slip using a rubber spatula. Cook for another minute on the other side or until cooked through. Try to keep the fish intact but if it flakes and falls apart, it’s not the end of the world. Just sprinkle the pieces on the salad.