Blackened Fish Taco Salad

• Seafood

  • 1 lbs Fish

• Produce

  • 1 Avocado
  • 1 small Bunch Cilantro, rough leaves fresh
  • 1 Corn, on the cob
  • 1 Jalapeno, thin
  • 1 small Bunch Kale
  • 1 cup Kidney beans
  • 1 Lettuce
  • 1/2 Red onion, thin
  • 3 Tomatoes

• Condiments

  • 4 tbsp Lime juice

• Baking & Spices

  • 2 tbsp Blackening seasoning
  • 1 Salt
  • 1 Salt and black pepper
  • 1/2 tbsp Taco seasoning

• Oils & Vinegars

  • 1 Olive oil
  • 2 tbsp Olive oil

• Snacks

  • 1 Tortilla chips

• Dairy

  • 1/4 cup Cotija cheese
  • 4 tbsp Sour cream

Found on chefdehome.com

Description

Ingredients

• 1 lbs Fish  (cod fillets, 2-3)
• 2 tbsp Blackening Seasoning  (recipe in linked page, also in notes)
• Olive Oil  (for shallow frying)
• Salt  (to taste)
• 3 Tomatoes  (ripe red tomatoes, small diced)
• 1 Cup Kidney Beans  (8 ounce cooked or canned, rinsed)
• 1/2 Red Onion  (thin sliced)
• 1 Lettuce  (or 2 romaine hearts, chopped)
• 1 Corn  (on the cob, roasted or use steamed kernels)
• small Bunch Kale  (I used baby kale, one package)
• 1 Jalapeno  (thin sliced)
• Tortilla Chips  (as much as you like)
• small Bunch Cilantro  (fresh leaves, rough chopped)
• 1 Avocado  (sliced, divided)
• 4 tbsp Sour Cream  
• 1/4 Cup Cotija Cheese  
• 4 tbsp Lime  (juice)
• 2 tbsp Olive Oil  
• Salt and Black Pepper  (adjust per taste)
• 1/2 tbsp Taco Seasoning  

Directions

• 1. To make dressing, in a food processor, combine half of avocado with cotija cheese, sour cream, 2 tbsp of lime juice, 1 tbsp taco seasoning, olive oil and generous pinch of salt and black pepper. Pulse until fine pureed. Add 1-2 tbsp water if dressing looks too thick. (adjust lime juice/salt per taste.). Remove in a bowl and set aside. Splash 1 tbsp of lime juice on remaining avocado and set aside. 2. In a bowl, add sliced red onion, add remaining 1 tbsp of lime juice with pinch of salt. Toss and set aside. 3. Heat a non-stick pan with few tbsps of oil for shallow frying. Pat dry fish with paper towel. Season both sides with few pinches of salt and liberal coat of seasoning. Cook fish in skillet until crisp and flaky. I like to cook 2-3 minutes each side. Remove in a plate. 4. To assemble salad, add half of dressing in salad bowl. Layer all chopped veggies and beans on top. Tear fish into rough bite size pieces and top on the salad. Finish with marinated red onion, avocado and torn tortilla chips. Serve remaining dressing on side or top over the bowl. Serve and enjoy!