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Fish Taco Salad Bowl |
Love fish tacos? Love salad? Then you may love these clean Fish Taco Salad Bowls! They're healthy with fast-seared white fish and lots of sparkling vegetables. Serve with tortilla chips along or over top for additonal crunch!
Ingredients :
- eight radishes, thinly sliced
- half of cucumber, halved lengthwise, seeded, and reduce into thin 1/2 moons
- half purple onion, reduce into wedges, then slivered
- 1/2 cup thinly sliced crimson or yellow pepper
- 2 tablespoons sparkling lime juice, divided
- 4 tablespoons canola or vegetable oil, divided
- 1 teaspoon floor cumin
- 1 teaspoon chili powder
- Kosher salt and freshly ground pepper to taste
- 1 half of kilos flaky white fish fillets, which include cod, halibut, or red snapper, cut crosswise into 1-inch huge slices
- 1 clove garlic, finely minced
- 8 cups thinly shredded romaine hearts
- 2 tablespoons cider or rice wine vinegar
- Diced avocado
- Fresh cilantro leaves (non-obligatory)
- Tortilla chips
Instructions :
Prep : 20M | Cook : 4M | Ready in : 35M |
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Notes :
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