Fish Taco Inspired Kale Salad
July, 28th, 2022
Imagine being on a health kick/honeymoon diet but you want fish tacos…what’s so bad about a fish taco anyway? The tortilla part? Okay, so I ditched the tortilla but still got what I wanted! A fish taco inspired kale salad topped with white fish rubbed down in a smoky paprika seasoning.
serves 2
Ingredients
- 1 lb of white fish, such as cod, halibut, Mali mahi
- 1/2 tbsp red chili powder
- 1/2 tbsp smoked paprika
- juice of 1 lemon
- pink Himalayan salt
- 6 garlic cloves, minced
- 2 tbsp EVOO
- 2 tbsp grapeseed oil
- 2 tbsp toasted sesame oil
- 3 cups of shredded kale
- 1 nectarine, roughly diced
- 4-6 radishes, sliced *I used mix of red a white radishes for color contrast
Avocado Crema
- 8 garlic cloves, smashed
- 1/2 jalapeno, seeded and halved
- 1 avocado
- 1 cup cilantro
- 2 tsp cumin
- pink Himalayan salt
- fresh ground black pepper
- 1 tbsp EVOO
Instructions
- In a small bowl combine the chili powder, smoked paprika, lemon juice, a pinch of salt, garlic, and 2 tbsp EVOO. The mixture should be like a paste or rub. Throw the white fish and the rub mixture into a ziplock bag, zip it up, and gently mix the rub all over the fish to coat it. Store in the fridge for at least 30 minutes-1 hour.
- In the meantime, prep your radishes and nectarines. In a large bowl, toss the kale with the sesame oil and a pinch of salt. Set aside.
- Make the Avocado Crema. In a medium sized skillet, heat the 1 tbsp EVOO on medium heat. Add the garlic and jalapeño and sauté for about 5 minutes, until the garlic is fragrant and beginning to caramelize. Remove from heat and set aside to cool. In a food processor, add the avocado, cilantro, and cumin. Pour the garlic, jalapeño, and EVOO all into the food processor and blend until combined but still a bit chunky, you don’t want it completely smooth. Season with salt and pepper to taste.
- In a large cast iron skillet or stainless steel frying pan, heat the grapeseed oil on medium heat. When hot, add the pieces of fish gently. Cook the fish on each side until they are cooked all the way through, turning gently to avoid breaking them into pieces. Depending on the thickness of the fish, this could be 3-4 minutes each side, or more.
- On a serving plate, top a bed of the sesame kale with a few pieces of fish, generous scoops of avocado crema, radish slices, and nectarines. Enjoy outside under the sun!
With love,
Ashley Jo
