Fish Taco Salad (very close overhead)

Whenever I go on vacation, I seem to eat a lot of fish tacos. Something about the fish and the spices and the creamy sauce just feels right when you are near the ocean. Now that the first glimpses of summer are here, I’ve been craving all of the flavors of fish tacos. To make it meet my dietary needs, I eliminated the taco shells and turned my recipe into one for a fish taco salad that includes big pieces of deliciously clean fresh flaky fish, a tangy cabbage slaw, sweet corn and of course, a dressing that will knock your socks off. And, just so you know… this fish taco salad idea didn’t excite my son, so I did serve warm tortillas alongside his salad so he could make tacos…

I went to the fish market intending to buy halibut, but there was none to be had, so I bought Chilean sea bass for this recipe and it worked out great. Chilean sea bass is a fish that’s really hard to ruin; it never dries out. This worked out especially well for me because this oily fish tastes great as leftovers the next day, so I was able to have a great lunch too! If you are in the mood for tacos, try using fish instead of beef, pork or chicken.  Fish is great to eat if you feel like you need more energy. It’s also helps with diarrhea and hemorrhoids — and, more importantly, nothing screams summer more than a fish taco…

Purple cabbage is a stress reliever, and cabbages in general help control coughs and lessen the symptoms of the common cold — in olden times, cabbage tea was given to people who had contracted the whooping cough. It’s also good to combat constipation, the common cold, and even hot flashes.

Anytime I can find organic corn, I buy it — this is not an easy thing to do sometimes. Corn is one of the foods that if I can’t find organic, I just won’t eat because the crops are so heavily sprayed and are full of GMOs. As more people are expressing concern about GMOs, it seems to be getting easier to find good corn at the market. I got lucky this week when I found great fresh organic ears of corn, so I bought some for this salad. Corn actually benefits the gallbladder, is good for hepatitis, heart disease, and hypertension. Cornsilk is a Chinese herb (Yu Mi Xu). It’s often used to reduce edema, help with hepatitis and reduce the symptoms of some painful urinary conditions.

You can use whatever greens you like in this salad, but my rule is to always use at least one that is dark green. I almost always have arugula in my fridge. One of the first things I learned when I started really taking care of my health through proper nutrition, was to substitute dark greens for lighter greens whenever possible. One of the easiest, tastiest, and healthiest switches you can make is to swap out some of your lighter salad greens for peppery, dark arugula. Arugula has a good amount of calcium and it also contains vitamins A, C and K. It is rich in potassium and it’s extra beneficial in the summer because it actually cools the body down. This delicious green is also believed to be a libido booster.

Marinate the fish in lime juice and oil and season with salt and pepper. Then grill it or bake it in the oven…
Fish Taco Salad (close overhead partial)

Make the dressing by combining yogurt with a little mayonnaise, chipotle pepper, salt, and cilantro…
Fish Taco Salad (very close overhead)

Make the slaw with purple cabbage, a touch of mayonnaise, white wine vinegar and lime zest…
Fish Taco Salad (close side)

Mix greens, corn, avocado, scallions and cilantro in a big bowl…
Fish Taco Salad (close partial)

Top the greens with slaw and fish, and drizzle with dressing. Enjoy!
Fish Taco Salad1

Fish Taco Salad With Slaw And Creamy Chipotle Dressing
(serves 4-6)
Recipe adapted from: The Wicked Noodle

For fish:
1-1/2 lb Chilean sea bass
3 Tbs extra-virgin olive oil
juice of 1 large lime
sea salt and black pepper

For dressing:
1-1/2 cups plain, full-fat, grass-fed yogurt
3 Tbs healthy mayonnaise (I like Sir Kensington’s)
2 canned chipotle pepper in adobo, minced, plus 1 extra teaspoon of the sauce
sea salt to taste
3 Tbs chopped fresh cilantro

For slaw:
6 oz shredded purple cabbage
2 Tbs healthy mayonnaise (I used Sir Kensington’s)
2 tsp white wine vinegar
zest of 1 lime

For salad:
2 small heads romaine lettuce, chopped
2 cups arugula
1 avocado, diced
3 scallions, sliced
1/4 cup chopped cilantro

Combine 3 Tbs oil and the lime juice in a dish or bowl just large enough to hold the fish. Season the fish with salt and pepper. Place the fish in the marinade, turning it over a few times to make sure it’s well-coated. Cover and refrigerate about 30 minutes.

Preheat your grill to medium heat or preheat the oven to 400 degrees. Grill or bake the fish until it is cooked the way you like it. My sea bass was really thick and I baked it for about 40 minutes. Remove the fish from the oven or grill and set aside.

Make the dressing by combining all ingredients together in a small bowl.

Make the slaw by combining all ingredients together in a medium bowl.

Combine the salad ingredients in a large bowl.

Break the fish into chunks.

In each of 4 or 6 individual bowls, place some salad, top with slaw and fish and drizzle with a generous amount of dressing. Enjoy!

 

Kitchen-of-Youth

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