Healthy & Spicy Fish Taco Salad

6 steps · 45 min total

1. 01

   Marinate the Fish

   Place the fish in a glass container. In a small bowl, whisk together the vegetable oil, red pepper flakes, juice of 1 lime, ancho chili powder, salt, and pepper. Pour this marinade over the fish, tossing gently to coat both sides. Let it sit for 15 minutes to absorb the flavors.

   While the fish marinates, preheat your grill to medium-high heat. In a large frying pan, add enough vegetable oil to reach a 1/2-inch depth.

2. 02

   Fry Tortilla Strips

   Heat the oil in the frying pan over medium-high heat until just shimmering. Working in batches, add a few tortilla strips at a time and fry them until they turn golden, which should take about 1 minute per batch.
3. 03

   Season Tortilla Strips

   Transfer the fried tortilla strips to a paper towel-lined plate to drain any excess oil. While they're still warm, sprinkle them with a little salt.
4. 04

   Grill Fish and Assemble Salad

   Place a piece of tin foil directly onto the preheated grill and add the marinated fish. Cook for about 4 minutes per side, or until the fish flakes easily with a fork.

   While the fish is cooking or just after, start assembling your salads. Arrange the romaine lettuce at the bottom of large plates or bowls. Top with cherry tomatoes, onion, and corn. Place a piece of grilled fish on top, add a dollop of fresh salsa, and drizzle generously with the dressing.

5. 05

   Add Tortilla Strips

   Scatter a few of the fried tortilla strips over each salad just before serving for a bit of crunch.
6. 06

   Make Avocado-Lime Dressing

   To make the avocado-lime dressing, combine 1 avocado, the juice of 2 limes, 1 jalapeño pepper (seeds removed for less heat, if you like), and a bunch of cilantro leaves in a blender or food processor. Process until completely smooth and creamy. Serve the salads immediately with this dressing.