Karl’s Fish Taco Salad

Jan was gifted with two small heirloom tomatoes and a large ripe avocado. She requested a dinner with salsa and guacamole. I have gotten a bit tired of fish wrapped in a taco shell, so I thought I would turn it into a salad.

It being a weeknight, I took a couple of shortcuts. Bag salad—with a few added vegies—for the base of the salad. Packaged seasoning mix for the fish. A quick chop and stir, for the salsa and guacamole, to make the dressing. Finally, a sprinkle of corn chips for the crunch.

Karl’s Fish Taco Salad

Ingredients

The Salsa

2 small tomatoes, seeded and diced
1 small Jalapeño, seeded and finely diced, separate uses
2 Tbs. red onion, finely diced
2 Tbs. cilantro, minced
1 Tbs. red bell pepper
1 lime, juiced (about 1 Tbs.)
1 Tbs. olive oil
1 small clove garlic, mashed to a paste
½ tsp. Mexican oreagano
1/8 tsp. black pepper
pinch Kosher salt

The Fish

1 lb. red snapper filet
2 Tbs. olive oil
1 pkg. chicken taco seasoning

The Guacamole

1 avocado
½ Tbs. Jalapeño
1 Tbs. cilantro, minced
½ clove garlic, mashed

The Salad

6 oz. mixed baby lettuces
1 cup cilantro, coarsely chopped
1 stalk celery, coarsely chopped
2 red radishes, sliced
2 Tbs. cup red onion, thinly sliced

½ cup Corn chip bits

Directions

1. Put all of the salsa ingredients into a bowl and stir them together. Let the salsa meld for at least 15 minutes, stirring occasionally.

Tip: Reserve one half tablespoon of the minced Jalapeño for the guacamole.

2. Remove any bones from the fish filet and brush both sides with olive oil.

3. Heavily sprinkle each side of the fish with the seasoning mix.

4. Put the fish in a broiler pan and broil the fish—4 inches from the heating element—until cooked through, about 10-15 minutes.

Tip: A sheet of aluminum foil in the pan helps with cleanup.

Note: Keep an eye on the fish. If the fish’s seasoning coating is starting to burn, you may need to turn the fish over.

5. Scoop the avocado out of its skin and mash it against the side of the bowl.

6. Add the rest of the Jalapeño, cilantro, and garlic to the avocado.

7. Drain the excess liquid from the salsa into the bowl with the avocado.

Note: This excess liquid would make the salsa too wet, but it will thin out the guacamole nicely. The lime juice win the liquid will also prevent the avocado from turning brown.

8. Mix the ingredients into the avocado well.

Assembling the salads

9. Lay down a bed of lettuce on an individual salad plate.

10. Scatter the other vegetables over the lettuce.

11. Lay a serving sized piece of the fish on top of the salad.

12. Add scoops of salsa and guacamol.

13. Scatter some corn chips over the salad and serve.