Fish Taco Salads with Sriracha Lime Dressing
Fish Taco Salads with Sriracha Lime Dressing is a gluten free and pescatarian recipe with 4 servings. For $16.21 per serving, this recipe covers 66% of your daily requirements of vitamins and minerals. This main course has 1176 calories, 172g of protein, and 43g of fat per serving. 168 people have tried and liked this recipe. Several people really liked this Mexican dish. This recipe from Neighbor Food Blog requires cumin, bell pepper, cilantro, and romaine lettuce. From preparation to the plate, this recipe takes around 35 minutes. Overall, this recipe earns a spectacular spoonacular score of 98%. If you like this recipe, take a look at these similar recipes: Chipotle Fish Taco Salad with Herbed Lime Cilantro Yogurt Dressing, Grilled trout salad with Sriracha lime dressing, and Roasted Butternut Squash Salad with Sriracha Lime Dressing.
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 10 minutes
Ingredients:
2 avocados, sliced
1 sweet bell pepper, chopped
3 cups shredded cabbage
4 white fish filets (I used mahi mahi)
1 teaspoon chili powder
¼ cup cilantro, chopped
1 teaspoon cumin
¼ cup greek yogurt
2 jalapenos, seeded and diced
Juice of 1 lime
Juice of 1 large lime or 2 small limes
Kosher salt and pepper
¼ cup mayo
2-4 Tablespoons milk
1 Tablespoon olive oil
Pepper
4 ounces queso fresco, crumbled (optional)
5 cups shredded romaine lettuce
Salt
1 teaspoon sriracha
2 tomatoes, chopped
Tortilla strips
Equipment:
baking pan
broiler
aluminum foil
oven
bowl
whisk
Cooking instruction summary:
Place the fish filets in an oven safe baking dish lined with foil. Squeeze the lime juice and olive oil over top and sprinkle both sides evenly with cumin, chili powder, salt, and pepper. Refrigerate for 20 minutes. When ready to cook, preheat the broiler. Place the filets under the broiler and broil for 7-8 minutes or until fish is no longer translucent and flakes easily.Toss together the romaine and cabbage and divide it evenly between 4-6 bowls. Top each bowl with bell pepper, jalapenos, tomatoes, avocado, and queso fresco if desired.Whisk together the yogurt, mayo, sriracha, cilantro, and lime. Add milk until desired consistency is reached. Salt to taste.To serve, place a filet on top of each salad and cover with dressing. Garnish with tortilla strips, if desired.
Step by step:
1. Place the fish filets in an oven safe baking dish lined with foil. Squeeze the lime juice and olive oil over top and sprinkle both sides evenly with cumin, chili powder, salt, and pepper. Refrigerate for 20 minutes. When ready to cook, preheat the broiler.
2. Place the filets under the broiler and broil for 7-8 minutes or until fish is no longer translucent and flakes easily.Toss together the romaine and cabbage and divide it evenly between 4-6 bowls. Top each bowl with bell pepper, jalapenos, tomatoes, avocado, and queso fresco if desired.
3. Whisk together the yogurt, mayo, sriracha, cilantro, and lime.
4. Add milk until desired consistency is reached. Salt to taste.To serve, place a filet on top of each salad and cover with dressing.
5. Garnish with tortilla strips, if desired.
Nutrition Information:
covered percent of daily need
