Fish Taco Salad With Garlic Lime Vinaigrette Mango Salsa Recipe 465 Food

HEALTHY FISH TACOS WITH MANGO SALSA

Steps:

• Stir mango, avocado, tomato, red onion, red pepper, parsley, canola oil, brown sugar, lime juice, cider vinegar, hot pepper sauce, salt, and ground black pepper together in a bowl. Refrigerate salsa for at least 1 hour.
• Preheat oven to 325 degrees F (165 degrees C).
• Heat taco shells in preheated oven until crisp, about 5 minutes.
• Season mahi mahi with 1 teaspoon ground black pepper, paprika, and 1/2 teaspoon salt.
• Heat olive oil in a skillet over medium-high heat. Cook mahi mahi in olive oil until fish flakes easily, about 3 minutes per side.
• Place mahi mahi slices in taco shells and top with mango salsa.

TACO SALAD WITH SALSA VINAIGRETTE

Steps:

• In a large heavy skillet cook the onion, garlic, cumin, and chili powder in 1 1/2 tablespoons of oil over moderately low heat, stirring, until the onion is soft.
• Add the chuck, and cook the mixture over moderate heat,stirring and breaking up any lumps, until the meat is no longer pink.
• Add tomato paste, salt and pepper to taste and cook the mixture, stirring, until the meat is cooked through.
• Transfer the mixture to a bowl and let it cool.
• In the skillet, cleaned, heat 3/4-inch of the additional oil to 375 degrees and in it fry the tortilla chips in batches for 30 seconds to 1 minute, or until most of the bubbling subsides.
• Transfer the chips with a slotted spoon to paper towels to drain and sprinkle them with salt to taste.
• The tortilla chips may be made 1 day in advance and kept in an airtight container.
• On a large deep platter or in a large bowl arrange the romaine, add refried beans spread evenly if desired, spoon the beef mixture over it, and arrange the tortilla chips, tomatoes, Cheddar, and scallion decoratively over the salad.
• Make the vinaigrette: In a blender blend together the garlic, vinegar, lemon juice, cumin, and salt and black pepper to taste, with the motor running add the oil in a stream, and blend the vinaigrette until it is emulsified.
• Add the tomato, the jalapeno pepper, and the coriander.
• Blend the vinaigrette until it is smooth.
• Transfer the vinaigrette to a small bowl and serve it with the salad or pour the vinaigrette over the salad and toss the salad until it is combined.

FISH TACO SALAD WITH GARLIC LIME VINAIGRETTE & MANGO SALSA RECIPE - (4.6/5)

Steps:

• Preheat oven to 350° F. Sprinkle pressed garlic across the top of the fish. Wrap the cod fillet in a parchment paper "envelope" and place on a sheet pan. Bake 15 or so minutes, until it flakes with a fork. Meanwhile, toss the spring mix, cilantro, julienned carrot, red onion, and zest in a large salad bowl. Set aside. In a small bowl, whisk together the lime zest and juice, garlic, and honey. Still whisking, slowly stream in the olive oil. Season with salt to taste. Lastly, a separate bowl fold together the mango, lime zest and juice, red onion, grated ginger, cilantro, and season with salt. When the cod is done, give it a squeeze of lime juice and start plating. Order: salad > cod > garlic lime vinaigrette. Serve with mango salsa and sliced avocado.