Grilled Fish Taco Salad With Avocado Dressing Recipes

FISH TACOS WITH AVOCADO SAUCE

Steps:

• In a large resealable plastic bag, combine the lemon juice, oil and garlic. Add the halibut; seal bag and turn to coat. Refrigerate for 30 minutes., For sauce and salsa, peel and cube avocados. In a small bowl, mash 1/4 cup avocado. Stir in the remaining sauce ingredients. Place remaining avocados in a small bowl; stir in the remaining salsa ingredients. Refrigerate sauce and salsa until serving., Drain fish and discard marinade. Broil halibut 4-6 in. from the heat for 8-10 minutes or until fish flakes easily with a fork. Place fish on the center of each tortilla. Top each with 1/4 cup cabbage, about 1 tablespoon sauce and 1/4 cup salsa.

GRILLED FISH TACOS WITH CREAMY AVOCADO TOPPING

Steps:

• Heat gas or charcoal grill. In medium bowl, mix avocado, cilantro and dressing. Set aside. Heat taco shells as directed on package.
• In large bowl, mix oil, lemon-pepper seasoning, chili powder and salt. Add halibut; toss gently to coat. Place halibut in grill basket. Place basket on grill over medium heat. Cover grill; cook 5 to 10 minutes or until fish flakes easily with fork, rearranging twice. Fill taco shells with fish, lettuce, avocado mixture and tomato.

GRILLED FISH TACOS WITH AVOCADO SAUCE

Steps:

• Rinse fish and pat dry; cut into four equal portions.
• Mix 4 teaspoons chipotle powder, cumin, onion powder, garlic powder, salt, and pepper in a bowl. Dredge fish in the mixture, patting and dusting for even coverage. Refrigerate for 30 minutes.
• Meanwhile, mash avocado in another bowl. Add sour cream, cilantro, and remaining chili powder, and mix until smooth.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat the inside of a grill basket with nonstick spray and place fish inside the basket.
• Place the basket on the preheated grill and cook until fish flakes easily with a fork, 3 to 5 minutes per side. Remove from the grill and transfer fish to a plate. Break into bite-sized pieces.
• Serve fish on warmed tortillas topped with shredded cabbage and a dollop of the avocado sauce. Plate with lime wedges.

FISH TACOS WITH AVOCADO DRESSING

Steps:

• In a shallow dish, combine 2 tablespoons of the EVOO, the chili powder, the juice of 1 lime, and a little salt. Add the halibut and coat with the mixture. Let the fish marinate while you start the corn.
• Preheat a large skillet over medium-high heat with 2 tablespoons of the EVOO, twice around the pan. Add the onions, garlic, jalapeño, and a little salt and pepper. Cook for about 3 minutes, stirring frequently. Add the corn and chicken stock, bring it up to a bubble, then continue to cook for 2 minutes. Put the romaine and cilantro in a salad bowl, transfer the hot corn mixture to the bowl, and mix them together so the heat from the corn wilts the romaine. Wipe the skillet clean and return it to the stovetop over medium-high heat with 2 tablespoons of the EVOO. Once hot, add the halibut to the skillet and cook it on each side for 4 to 5 minutes, or until cooked through. Flake the fish into large chunks with a fork, then add it to the bowl with the corn and romaine.
• While the fish is cooking, make the avocado dressing. Cut all around the ripe avocados down to the pit. Twist and separate the halved fruit. Remove the pit with a spoon, and then use a spoon to scoop the flesh into the bowl of a food processor. Add the zest of the 2 limes and the remaining juice of 1 lime to the food processor. Add the red wine vinegar and some salt. With the machine running, stream in the remaining 3 tablespoons of EVOO and a couple of shakes of hot sauce. Stop the processor, taste the dressing, and adjust the seasonings with more salt, pepper, and hot sauce to taste.
• Wipe out the skillet you cooked the halibut in. Place it over high heat and blister the tortillas in the dry pan for a few seconds on each side. As you remove them from the pan have a clean kitchen towel handy to wrap them in and help keep them warm and soft. You can also simply wrap the tortillas in a barely damp kitchen towel and heat them in the microwave until they are warm and supple.
• To assemble, arrange a pile of the halibut-corn-romaine mixture on a warm tortilla, top it with a spoonful of the avocado dressing, wrap, and roll it up. Eat and enjoy.

FRESH TACO SALAD WITH CREAMY AVOCADO-LIME DRESSING

Steps:

• To make the taco filling:
• In a medium saucepan, warm the olive oil over medium heat until shimmering. Add the garlic, chili powder, and cumin. Cook until fragrant, stirring constantly, about 30 seconds. Add the tomato paste and sauté for another minute, stirring constantly. Add the rinsed quinoa and water, and stir to combine. Bring the mixture to a gentle boil, then cover the pot and reduce the heat as necessary to maintain a gentle simmer. Cook until the liquid is absorbed, 15 to 20 minutes (the quinoa might not be fluffy yet, but don't worry).
• Remove the pot from the heat and let it rest, still covered, for 5 minutes. Then, uncover and fluff the quinoa with a fork. Gently stir in the black beans and salt. Season to taste with pepper and additional salt, if necessary. Cover and set aside for a couple of minutes to warm up the beans.
• To make the tortilla strips:
• In a large skillet, warm the olive oil over medium heat until shimmering. Toss in the tortilla strips, sprinkle them with salt, and stir. Cook until the strips are crispy and turning golden, stirring occasionally, 5 to 10 minutes. Drain the tortilla strips on a plate covered with a piece of paper towel.
• To make the dressing:
• In a small food processor or blender, combine the lime juice, olive oil, and water. Using a spoon, scoop in the half avocado and add the cilantro, jalapeño, garlic, and salt. Process until the dressing is nice and smooth. The dressing should be zippy, but if it's unpleasantly tart or difficult to blend, dilute it with 1 to 2 tablespoons of water and blend again.
• To assemble the salads:
• Combine the romaine and arugula in a large bowl. Wait to dress the salad until you are ready to serve, as the greens wilt fairly quickly once dressed. (If you won't be consuming all 4 servings of this salad right away, portion off the greens you'd like to save for later, and dress only the greens you intend to eat now.)
• When you're ready, drizzle the mixture with just enough dressing to lightly coat the greens (you might have extra). Toss until the dressing is evenly distributed.
• Arrange the dressed greens in 4 individual salad bowls (or dinner plates, if your bowls are on the small side). Top each salad with taco filling, tomatoes, radishes, crispy tortilla strips, and feta. Slice the remaining avocado half into long strips and place a couple of strips on each salad. Serve immediately.
• If you have leftover dressing, press plastic wrap against the surface to prevent browning and store it in the refrigerator for later. Leftover tortilla strips tend to become unpalatably tough within a couple of hours, so you might want to skip those and add a few crushed tortilla chips to leftovers.

FISH TACO SALAD

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place fish fillets in a single layer on a shallow metal baking pan.
• Bake in the preheated oven, flipping halfway, until crispy and browned, 22 to 24 minutes. Transfer to a plate lined with paper towels to soak up excess oil. Let cool for 5 minutes.
• Tear apart lettuce leaves and divide between 2 salad bowls. Place tomatoes over the lettuce. Arrange avocado, cucumber, jicama, and onion around tomatoes. Cut fish fillets into quarters and arrange over the salads. Drizzle some salad dressing around the vegetables and over the fish.
• Sprinkle each salad with 1/2 of the cotija cheese. Garnish with cilantro leaves.