Fish Taco Salad
While many fish tacos have cabbage and radishes, we’ve swapped in radicchio for both the crunch and the peppery taste.
Number of servings : 4
Prep time: 30
Cooking time: 10
Type of meal : | Main Courses | Main Courses
Special diet :
2 (6-inch) corn tortillas
6 teaspoons fresh lime juice
5 teaspoons extra-virgin olive oil
1½ pounds skinless grouper fillet
½ teaspoon coarse (kosher) salt
1 teaspoon pure maple syrup
½ teaspoon chili powder (look for brands with no onions or garlic)
1 cup yellow grape tomatoes, halved
1 cup red grape tomatoes, halved
1½ cups shredded radicchio
½ cup sliced scallion greens or snipped chives
½ cup packed cilantro leaves
1 cup diced avocado
Preheat the oven to 350°F.
Place the tortillas on a baking sheet and brush with 2 teaspoons of the lime juice and 1 teaspoon of the oil. Bake for 10 to 12 minutes, or until crisp. When cool enough to handle, break into pieces.
In a large nonstick skillet, heat 2 teaspoons of the oil over medium-low heat. Sprinkle the grouper with the salt and cook for 3 minutes per side, or until opaque throughout (timing will vary depending on the thickness of the fish). When cool enough to handle, break into bite-size pieces.
In a large bowl, whisk together the maple syrup, chili powder, and the remaining 4 teaspoons lime juice and 2 teaspoons oil. Add the grape tomatoes, radicchio, scallion greens, cilantro, and avocado and toss to combine.
Divide among 4 plates and top with the fish and tortilla chips.