When I was living in Southern California, I got introduced to the wonder that is a fish taco. There are many ways to cook them - fried fish, blackened or simply grilled. No matter the cooking method, they tend to come with lots of citrus, some kind of creamy sauce, and some cabbage for crunch. I never thought I would be a fan, but gawd, if I don't miss having great fish tacos... and taquerias... and amazing seafood in a regular grocery store... and year-round, gorgeous artichokes and avocados.
Okay, I'm done waxing poetic about SoCal and fish tacos. Don't even get me started on fresh tortillas. Here's to bringing a little California freshness to Montana!
Fish Taco Salad
- 1 6-8 oz. tilapia fillet
- 2 tsp. cumin
- 1 tsp. cayenne
- 1/4 avocado, sliced
- 2 T. salsa or pico de gallo (store-bought or made at home)
- 1/6 onion, sliced
- 1 lemon, zested and juiced
- 1 T. white wine vinegar
- 2 T. chopped cilantro
- 1 1/2 T. Greek yogurt
- olive oil
Season the tilapia on both sides with 1 tsp. of the cumin, cayenne, salt, and pepper.
In one small bowl, whisk together the remaining cayenne with the lime juice and vinegar. Slowly whisk in 1 T. of olive oil. Season with salt and pepper.
In another bowl, combine the lime zest, yogurt and cilantro. Season with pepper and a pinch of salt.
In a small skillet, heat 1 T. of olive oil. Once the oil is heated, lay the tilapia in the pan. Cook it for 2-3 minutes per side, until the fish is opaque and cooked through.
Plate the greens. Put the avocado at 9 o'clock and the salsa at 3 o'clock. Spread the onions between the avocado and salsa. Drizzle the vinaigrette over the salad.
Lay the fish on top of the salad. Top with the yogurt mixture and garnish with a few sprigs of cilantro.