Monday, February 25, 2013

Baja Fish Taco Salad

This recipe had all of the ingredients in a fish taco that I love, but just turned into a salad.  I felt quite righteous in eating this wonderful dinner.  This salad came in at under 400 calories, but it surely didn't taste like it.  If you love fish tacos, you need to try this salad.



Baja Fish Taco Salad
Makes 3 servings

1/2 cup yellow cornmeal
1/2 teaspoon each ground cumin and coriander
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
3/4 cup canola oil
2 egg whites, beaten
1 tablespoon water
1/2 pound tilapia fillets
3 cups thinly sliced green cabbage
1/2 cucumber, seeded and diced
1/2 cup halved cherry or grape tomatoes
1/2 cup sliced radishes
1/4 cup fresh cilantro leaves
Creamy Jalapeno Dressing (recipe follows)

For the fish, whisk cornmeal, cumin, coriander, salt, black pepper, and cayenne in a bowl.

Heat oil in a large saute pan over medium-high.

Combine egg whites and water in a small bowl.

Cut fillets into strips 2-inches long and 1/2-inch wide.  Dredge strips in cornmeal mixture; dip into egg white mixture.  Roll strips in cornmeal mixture a second time.  Fry fish in batchesin hot oil until golden; remove to a paper-towel-lined plate.

For the salad, toss cabbage, cucumber, tomatoes, radishes, and cilantro in a large bowl.  Divide salad among two plates, and top each with fish.  Serve salads with Creamy Jalapeno Dressing.

Creamy Jalapeno Dressing
Makes about 1/2 cup

1/4 cup mayonnaise
1 1/2 tablespoons buttermilk
1 1/2 tablespoons chopped scallions
1/2 jalapeno, seeded and chopped
1 teaspoon fresh lime juice
1/4 teaspoon kosher salt
1/4 teaspoon ground cumin

Blend mayonnaise, buttermilk, scallions, jalapeno, lime juice, salt, and cumin in a blender or food processor until scallions and jalapeno are minced and dressing is combined.


Slightly adapted from Cuisine at Home, February 2012 issue

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