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Baja Fish Taco Salad
Dated: August 5 2020
Views: 26
Seafood, sun, and summer go hand in hand, and this taco salad recipe—with fresh mahi-mahi and an orange-cilantro vinaigrette—offers flavors straight out of Southern California.
Fish:
- 2 tsp. chipotle chili powder
- 1 tsp. ground cumin
- 4 garlic cloves, peeled and minced
- 1 tsp. salt
- ½ tsp. black pepper
- 2 tbsp. olive oil
- 3 lb. mahi-mahi or swordfish
Vinaigrette:
- ¼ c. apple cider vinegar
- ⅛ c. olive oil
- ¼ c. fresh orange juice
- ¼ c. cilantro
- 1 tsp. salt
- 1 tsp. cumin
Salad:
- 2 c. green cabbage, chopped
- 2 c. red cabbage, chopped
- 1 c. fresh cilantro, chopped
- 1 c. heirloom cherry tomatoes, halved
- ¼ c. red onion, peeled and minced
- 1 jalapeño, sliced
- 1 c. pineapple, peeled and chopped
- 1 avocado, peeled and sliced
Print Recipe
- In a small bowl, stir together the spices and olive oil. Generously coat the fish, and keep refrigerated until ready to grill.
- Preheat the grill to medium-high. Grill the fish for 6–8 minutes (depending on thickness) or until completely cooked, flipping halfway through. Let rest for 5 minutes, or refrigerate until ready to assemble the salad.
- In a medium bowl, whisk together the vinaigrette ingredients until combined. Keep refrigerated until ready to serve.
- Toss the salad ingredients together in a large bowl, and drizzle with the vinaigrette. Top with the grilled fish before serving.
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