Baja Fish Taco Salad

Dated: August 5 2020

Views: 26

Baja Fish Taco Salad

recipe by patterson watkins
photo by shana smith

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.

  • 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
  • ¼ c. apple cider vinegar
  • ⅛ c. olive oil
  • ¼ c. fresh orange juice
  • ¼ c. cilantro
  • 1 tsp. salt
  • 1 tsp. cumin
  • 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
    1. In a small bowl, stir together the spices and olive oil. Generously coat the fish, and keep refrigerated until ready to grill.
    2. 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.
    3. In a medium bowl, whisk together the vinaigrette ingredients until combined. Keep refrigerated until ready to serve.
    4. Toss the salad ingredients together in a large bowl, and drizzle with the vinaigrette. Top with the grilled fish before serving.
Serves 4

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