Since our recipe contest theme this week is “Mexican” I thought I would share with you one of my favorite Mexican-inspired recipes! (Did you enter yet? What are you waiting for!)
Ever since I moved to Southern California, I have fallen in love with fish tacos. They are light and fresh, crispy and delicious! Today I wanted to give fish tacos a little bit of a twist and turn them into a taco salad.
Keep reading for the recipe…
This recipe is a snap to make. I use coleslaw mix to get the salad started, then whip up a creamy dressing with Mexican crema, lime juice, and a dash of hot sauce. The fish becomes nice and crispy thanks to a spicy cornmeal coating. I like to finish it all off with some cilantro, a quick squeeze of lime and diced avocados.
Just last night I had the pleasure of attending a California Avocados
dinner with a great group of Los Angeles based food bloggers! We gathered at BLD restaurant
with an entirely avocado-centric meal by Chef Neal Fraser. (Check out some of the recipes here
From an Avocado Pisco Sour cocktail through an Avocado Olive Oil Cake with Mascarpone Ice Cream for dessert, it was a celebration from start to finish! You really can’t go wrong with this delectable super-food.
California Avocados Facts:
-They are in season…right now! March through September marks the peak season.
-California produces about 90% of the nation’s avocado crop
-Ripen an avocado by placing it in a paper bag with an apple for 2-5 days at room temperature. (Apples accelerate the process by giving off ethylene, a ripening agent)
-Ripe, uncut avocados can be stored in the refrigerator for 2-3 days
-You can freeze avocados! Pureed avocado freezes well and can be used on sandwiches and in dips. (Use within 4-5 months)
-1 oz. of avocado has 50 calories and nearly 20 vitamins and minerals
-Avocados provide “good” fats and are virtually the only fruit to have monounsaturated fat.
Fish Taco Salad
1/2 cup Mexican Crema
2 Tablespoons chopped cilantro
1 teaspoon lime juice
1 teaspoon grated lime peel
1/4 teaspoon hot sauce, or to taste
2 cups coleslaw mix
1 avocado, diced
1/2 cup diced red onion
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
3/4 cup cornmeal
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 cup olive oil
1 pound tilapia fillets
4 tostada shells, warmed
Garnish: cilantro sprigs and lime wedges
For the slaw: In a mixing bowl, stir together crema, cilantro, lime juice, lime peel, and hot sauce until combined. Fold in coleslaw mix, avocado, red onion, salt, and pepper; mix to combine. Set aside.
For the fish: In a flat baking dish, combine cornmeal, garlic powder, onion powder, cayenne pepper, and salt. Heat the olive oil in a large skillet over medium-high heat. Dredge the fish in the cornmeal mixture and add to the hot pan. Cook until golden and crispy, about 3 minutes per side. Transfer fish as it is cooked to a paper towel-lined plate.
To serve: Place about 1/2 cup of slaw in each taco salad shell and top with crispy fish fillets. Add more hot sauce or squeeze with more lime juice, if desired. Serves 4.