Blackened Fish Taco Salad

Blackened Fish Taco Salad
Blackened Fish Taco Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • any firm white fish (mahi, tilapia, grouper)

  • Chef Prudhomme’s Blackened Redfish Magic seasoning

  • romaine, torn

  • tomatoes, chopped

  • red onion, sliced or chopped

  • jalapeno, sliced

  • avocado, chopped

  • corn

  • Cilantro Lime Dressing

  • 1/4

    cup of lime juice and white vinegar combined (1-2 limes, juiced plus white vinegar)

  • 1/2 -3/4

    cup light oil (I use grapeseed oil, but light olive oil, vegetable oil or canola oil would be great)

  • 1

    garlic clove

  • 1

    tablespoon of honey

  • 1

    bunch of cilantro

  • salt and pepper to taste

  • Combine all ingredients in blender or food processor. Store in airtight container or jar in refrigerator for up to 1 week.

Directions

Heat nonstick skillet over medium high heat. Pat fish fillet with dry paper towel, then season liberally with seasoning. Add a teaspoon or two of light oil to skillet (or nonstick spray), then gently add fish to pan. Cook for approximately 3-4 minutes, until bottom layer of fish is cooked and looks “white”. Gently turn fish and cook for another 3-4 minutes or until fish is completely cooked through and flaky. Assemble salad, top with fish and Cilantro Lime Dressing and enjoy.

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