Fish Taco Salad
Sometimes I get in a total food funk. When I’m in a food funk I run out of quick and easy dinner ideas or I feel like I rotate the same dinner options… boring! That’s when I turn to friends or foodie bloggers to get the creative juices flowing again and WAHLAA… inspiration.
I got into a food funk this last week and called my girlfriend asking for new ideas. She gave me this great fish taco idea. She, like myself, measures nothing, we just love experimenting so I got the gist of what she was throwing down and figured I’d give this fish taco thing a try. What I love about this recipe is that you can totally make it versatile. Throw it over a corn tortilla if you please or just have it over your slaw, totally up to you! Since I cook so much for work I am all about those quick meals for dinner when I get home. I try to keep them fresh, organic, and full of flavor. I loved this twist on a fish taco, it’s quickly become a family favorite and is officially in our dinner rotation!
Ingredients:
- Tilapia 1 fillet per taco/salad
- Lemon wedges (1 wedge per taco/salad)
Guacamole:
- 2 avocados
- 1t pink Himalayan salt
- 1 juiced lemon
- Pinch garlic powder
- 1/4 cup chopped cilantro
- 1TB chopped red onion
Slaw:
- 1/2 head shaved red cabbage
Slaw Dressing:
- 1/2 cup homemade mayo or avocado mayo
- 1TB Apple cider vinegar
- 2TB honey
- 1/4t celery salt
Directions:
- Mix slaw dressing and add to shaved red cabbage. Let marinate together in fridge for about 20 minutes
- Cook tilapia on grill or in oven
- Prepare guacamole
- Layer taco or salad: slaw, fish, guac, lime wedge
BY OFG FOODIE KRISTIN
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