Fish Taco Salad
Crispy tortillas, tender fish and crunchy toppings: There’s a lot to love about fish tacos. So as we set out to transform this summery dish into a salad, we didn’t want to reinvent the wheel--just, you know, change it up a bit. Here, we sauté rather than fry seasoned tilapia fillets, and then place a portion atop a pile of crunchy, lightly dressed slaw. (Lettuce ruins everything, remember?) Throw on some pico de gallo, avocado chunks and crushed tortilla chips, and you’ve got a new go-to dish come Taco Tuesday.
½ head red cabbage, shredded
½ head green cabbage, shredded
1 red bell pepper, thinly sliced
1 bunch scallions, thinly sliced
1 bunch radishes, thinly sliced
2 tablespoons peanut oil
3 tablespoons lime juice
1 tablespoon lime zest
2 tablespoons seasoned rice vinegar
½ cup chopped cilantro
2 tablespoons chopped mint
Two 8-ounce tilapia fillets
4 tablespoons taco seasoning
2 tablespoons olive oil
1 cup crushed or broken tortilla chips
1 cup pico de gallo
1 avocado, diced
1. Make the Slaw: In a large bowl, toss the red cabbage, green cabbage, red bell pepper, scallions and radishes to combine. Add the peanut oil, lime juice, lime zest and rice vinegar, and toss well to coat. Add the cilantro and mint; toss to fully combine. Set aside.
2. Make the Fish: Season the tilapia fillets with the taco seasoning, rubbing it in well and coating the entire fillet. Heat the olive oil in a large skillet, then add the tilapia. Cook until fully cooked on both sides, 6 to 8 minutes total.
3. To Serve: Pile about 1 cup slaw onto a plate, then top it with half a tilapia fillet. Garnish with 2 tablespoons tortilla chips, 2 to 3 tablespoons pico de gallo and 2 to 3 tablespoons avocado.