Fish Taco Salad
No tortillas? No problem. Because nicely spiced cod is MADE for a bed of cabbage-y, tangy slaw and dollops of avocado crema.
Ingredients
8 ounces cod
2 tablespoons Distilled Manhattan BBQ or seasoning of your choice
1 bag shredded cabbage or slaw
1/2 cup mayonnaise
2 limes, juiced
1/2 teaspoon salt
1 avocado
1/2 cup sour cream
1 teaspoon garlic paste
Instructions
Preheat oven to 425F. Season cod with Manhattan BBQ and transfer to a parchment-lined baking sheet. Bake for 15-20 minutes, depending on thickness. Set aside to cool.
Combine mayonnaise with half the lime juice. Season with 1/4 teaspoon salt, mix to combine and toss the dressing with the shredded cabbage or slaw.
In a small food processor, combine avocado, sour cream, garlic paste, remaining 1/4 teaspoon salt and remaining lime juice. Pulse until smooth.
Divide the slaw i to two bowls and top each with half the cod and a few dollops of avocado crema.
Fish Taco Salad
No tortillas? No problem. Because nicely spiced cod is MADE for a bed of cabbage-y, tangy slaw and dollops of avocado crema.
Ingredients
Instructions
- Preheat oven to 425F. Season cod with Manhattan BBQ and transfer to a parchment-lined baking sheet. Bake for 15-20 minutes, depending on thickness. Set aside to cool.
- Combine mayonnaise with half the lime juice. Season with 1/4 teaspoon salt, mix to combine and toss the dressing with the shredded cabbage or slaw.
- In a small food processor, combine avocado, sour cream, garlic paste, remaining 1/4 teaspoon salt and remaining lime juice. Pulse until smooth.
- Divide the slaw i to two bowls and top each with half the cod and a few dollops of avocado crema.
Check out some of my other creations:
I’m ADINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!
An ancient grain meets a super green at a bar and they live healthily ever after.