Got an avid angler onboard? Then you’re in luck! You’ll be able to make this grilled fish taco salad in a snap.
For those summer days spent fishing (and hopefully catching), you can utilize this quick and easy recipe for Grilled Fish Taco Salad. This recipe serves four, so double up on ingredients if serving a crowd.
Ingredients:
4 six-ounce fillets of snapper or other favorite fish
1/2 tsp. salt
1/2 tsp. ground cumin
2 limes quartered
Hot sauce
8 corn tortillas (optional)
Salad Dressing:
1 Tbsp. vinegar
1 Tbsp. oil
1/4 cup mayonnaise
1/4 cup sour cream
1/4 tsp. salt
1/4 tsp. ground cumin
3 Tbsp. lime juice
Salad:
⅔ cup diced cucumber
⅔ cup diced green pepper
4 cups shredded cabbage
1/2 tsp. each salt and pepper
1/4 chopped cilantro (optional)
⅔ cup chopped onions
1/2 cup corn (fresh or canned)
Directions:
Sprinkle fish with salt and ground cumin. Place on preheated grill (or sauté fish in 1 Tbsp. oil 5-7 minutes or bake at 400 degrees 5-10 minutes depending on the thickness of fish) and cook until fish is just opaque.
While the fish is cooking, whisk together dressing ingredients. Place salad ingredients in large bowl, add dressing and toss well.
Wrap tortillas in foil and place on grill or in the oven to warm (or wrap in plastic wrap and microwave on medium for one minute). To serve, divide salad onto 4 plates and top with warm fish fillets. Serve with lime quarters, mango salsa, hot sauce and warmed tortillas.
By Lori Ross, Southern Boating July 2018
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