BLACKENED FISH TACO SALAD
Christina Carter is an entrepreneur and military spouse currently residing in Quantico, VA. She runs The Set Table LLC, a culinary company focused on creating family-friendly recipes to get people excited about cooking! Her cookbook, The Set Table Favorites, was published in December 2022 and features over 60 recipes that are perfect for weeknight family dinners. Christina offers catering and bespoke tablescape design through her brand Crudités All Day, servicing Northern Virginia, DC, and Maryland. For more information on Christina's services please visit www.cruditesallday.com
BLACKENED FISH TACO SALAD
serves 2, 30 mins active prep time/35 mins total prep/cook time
Who doesn’t love a good fish taco? We took all the best flavors from inside the taco and transformed them into a healthy
salad version!
Ingredients:
For the Radishes:
1 bunch small red radishes
1 cup seasoned rice vinegar
For the Dressing:
1/2 cup sour cream
1/4 cup olive oil
3 tbsp minced red onion
2 tbsp lime juice
1 1/2 tsp apple cider vinegar
2 cloves garlic, minced
1/4-3/8 tsp salt
1 handful fresh cilantro
For the fish:
3/4 lb mahi mahi fillets
1-2 tbsp Cajun seasoning
1 tbsp olive oil
For the salad:
3 cups shredded green cabbage
2 cups shredded red cabbage
1 avocado, diced
1 Roma tomato
2-3 tbsp minced red onion
1 tbsp olive oil
salt to taste
Instructions:
Cut off the tips of each radish and discard, then cut the radishes into very thin rounds. Place the radish slices into 1 cup of
seasoned rice vinegar. Cover the container, then chill in the refrigerator for at least 1 hour to pickle. The radishes will be ready to
remove from the brine and eat at this time, or stored in the refrigerator or up to 2 days.
While the radishes are pickling, add the sour cream, 1/4 cup olive oil, 3 tbsp minced red onion, lime juice, 1 1/2 tsp apple cider
vinegar, garlic, and 1/4 tsp salt to a blender. Remove the cilantro leaves from the thick stalks, then add to the blender as well.
Pulse until well combined, then taste, adding additional salt, if needed. Set aside until ready to serve.
Remove the fish from it’s packaging and pat dry with paper towels.
Sprinkle all sides of the fish fillets with the Cajun seasoning,
gently pressing to make sure the seasoning sticks to the fish. Heat 1 tbsp olive oil in a skillet over medium heat. Once the oil is hot,
add in the fish and cook for 4-5 mins each side, or until just cooked through to the center.
While the fish is cooking, add the shredded cabbage to a bowl, along with the diced avocado.
Cut off the top of the tomato, then cut into quarters. Cut out the insides of the tomato and discard, then dice the outer flesh. Add
the tomatoes to a small bowl along with 2-3 tbsp minced onion, 1 tbsp olive oil, and salt to taste. Stir to combine.
Top the cabbage with some of the dressing, then toss until well combined. Add a piece of the cooked fish on top, then sprinkle with
the pico de gallo and a few of the pickled radishes.