Blackened Fish Taco Salad

By tschnet1

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.

Preparation

Step 1

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.