There are almost not words to describe how happy I am to be cooking again.
After six weeks of vacationing, moving, and traveling, I’d almost forgotten how much I love to cook.
Now that I’m settled at my parents’ for the summer, my mom and I switch off weeks of cooking dinner.
This fish taco salad is a riff on something I’d seen on Pinterest. It seemed like a great idea when I was making the grocery list, but by the time I made it four or five days later, I was feeling preeeeetty nervous that it wouldn’t be that great.
But then, hooray! It was absolutely delicious.
And Ani, who loves anything with a kick, drank the leftover dressing straight.
fish taco salad with roasted vegetables and chipotle dressing
Fish Taco Salad with Roasted Vegetables and Chipotle Dressing
Easy fish taco salad to whip up for dinner with some delicious roasted vegetables.
- 4 white flakey fish fillets skin removed (like tilapia or whiting or halibut)
- 2 tablespoons extra-virgin olive oil
- 3 Tablespoons lime juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 cup panko crumbs
- 1 cup plain full-fat yogurt
- 1/4 cup mayonnaise
- 1 teaspoon chipotle pepper in adobo sauce
- 1/2 teaspoon lime juice
- salt and pepper to taste
- 1 red pepper diced
- 1/2 sweet onion diced
- kernels from 2 cobs of fresh corn
- 3 Tablespoons olive oil
- Salt and pepper
- 6-8 cups chopped romaine lettuce
- 1 avocados sliced
- Croutons optional
Preheat oven to 450 degrees.
Whisk together the olive oil, lime juice, and salt and pepper and pour over the fish filets. Let marinate while you prepare everything else.
In a blender, combine all dressing ingredients and run until smooth. Salt and pepper to taste, then put in the fridge until ready to serve.
Line a cookie sheet with foil, then toss the pepper and onion with the olive oil. Salt and pepper generously. Roast in the preheated oven for 10-15 minutes, until starting to sizzle, then add the corn, tossing to mix, and return to oven for another 10 minutes or so, until the vegetables are starting to get dark spots. Remove and set aside.
Put the panko crumbs on a plate, then dredge both sides of the fish filets in it until well-coated. Place on a greased pan and bake for about 10 minutes, or until the fish is cooked through and flakes easily apart.
To assemble the salads, start with lettuce, cover with roasted vegetables, top with fish filets, then drizzle with dressing and finish off with avocados and croutons.
(Adapted from The Wicked Noodle)
if you liked this fish taco salad recipe, you might also like these other recipes:
- Chicken Quinoa Salad with Feta and Avocado
- Candied Nut Spinach Salad with Strawberry Balsamic Dressing
- Chicken Caesars Salad with Grilled Lettuce