Fish Taco Salads with Sriracha Lime Dressing
Recipe GLPRe943e787ba1aa8
A fresh and vibrant salad featuring seasoned broiled mahi mahi served over a bed of crisp romaine and cabbage, topped with fresh vegetables, creamy avocado, and a tangy sriracha-lime dressing made with Greek yogurt and cilantro.
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Ingredients
4 white fish filets (such as mahi mahi), about 5-6 ounces each
1 tablespoon olive oil
Juice of 1 lime
1 teaspoon cumin
1 teaspoon chili powder
Kosher salt to taste
Black pepper to taste
5 cups shredded romaine lettuce
3 cups shredded cabbage
1 sweet bell pepper, chopped
2 jalapeños, seeded and diced
2 tomatoes, chopped
2 avocados, sliced
4 ounces queso fresco, crumbled
¼ cup plain Greek yogurt
¼ cup mayonnaise
1 teaspoon sriracha sauce
¼ cup fresh cilantro, chopped
Juice of 1 large lime or 2 small limes
2-4 tablespoons milk
Tortilla strips for garnish, optional
Directions
Preheat the broiler. Line an oven-safe baking dish with foil. Place the fish filets in the dish and drizzle with olive oil and lime juice. Season both sides evenly with cumin, chili powder, kosher salt, and black pepper. Refrigerate for 20 minutes to allow flavors to infuse.
Place the baking dish under the broiler and cook for 7–8 minutes, until the fish is opaque throughout and flakes easily with a fork, reaching an internal temperature of 145°F at the thickest point.
While the fish cooks, prepare the dressing. In a medium bowl, whisk together the Greek yogurt, mayonnaise, sriracha, chopped cilantro, and the juice from one large lime (or two small limes). Gradually add milk, one tablespoon at a time, until you reach your desired consistency. Taste and season with salt as needed.
In a large bowl, combine the shredded romaine lettuce and shredded cabbage. Divide the lettuce mixture evenly among 4 bowls or plates.
Top each salad with chopped bell pepper, diced jalapeños, chopped tomatoes, sliced avocado, and crumbled queso fresco.
Place a broiled fish filet on top of each salad and drizzle generously with the sriracha-lime dressing. Garnish with tortilla strips if desired and serve immediately.
