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Fish Taco Salad with Creamy Chipotle Dressing
INGRIDSTEVENS13Ingredients
50Minutes
540Calories
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Description
thewickednoodle.com
Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. extra-virgin olive oil
- zest
- 1/2 tsp. kosher salt (each, & freshly ground black pepper)
- 1 lb. fish fillet (white flaky, like halibut)
- 1 cup plain greek yogurt
- 1/4 cup mayonnaise
- 2 tsp. chipotle pepper in adobo sauce (pureed, puree the entire can, measure out 2 teaspoons and store the rest in the fridge or freezer. Can also finely chop 2 teaspoons of the chipotle peppers with a little of the sauce)
- lime (tiny squeeze of)
- kosher salt
- 8 cups romaine lettuce (chopped, or a mixture of shredded cabbage & lettuce)
- 1 cup corn kernels (fresh)
- 2 avocados (chopped)
- lime wedges (optional)
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Directions
- Mix together the ingredients for the marinade (olive oil through salt & pepper). Place fish on a large plate and drizzle marinade over, taking care to lift each filet to get marinade both over and under fish. Marinate for 30 minutes.
- Meanwhile, mix all dressing ingredients together and allow to sit at room temperature.
- Grill fish until just cooked through. Pull fish apart (if it's cooked properly it should come apart fairly easily) and set aside briefly.
- Assemble the salad: Fill four bowls with chopped romaine lettuce. Top with fish, fresh corn kernels, chopped avocado and garnishes. Drizzle the creamy chipotle dressing over the top of each salad and serve.
NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories540Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol70mg23% |
| Sodium1700mg71% |
| Potassium1510mg43% |
| Protein36g |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate38g13% |
| Dietary Fiber11g44% |
| Sugars15g |
| Vitamin A190% |
| Vitamin C130% |
| Calcium40% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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