I have only once before made fish tacos but I love them, it's not really something that exists over here even in Mexican restaurants or at least the ones I frequent. This is a salad version of a fish taco and it was delicious. The creamy sauce was great with just a hint of spice and it went really well with the fish. Easy to transport too, even though it got all jumbled up in my bag, at least it got a good mix up!
Fish Taco Salad with a Creamy Chipotle Dressing (from The Wicked Noodle)
2 tbsp extra-virgin olive oil
juice and zest 1 lime
salt and pepper
450g/4 fillets white flaky fish fillet
For the dressing
200ml plain greek yogurt
3 tbsp mayonnaise
4 tsp chipotle paste
squeeze lime juice
salt and pepper, to taste
For the Salad
2 heads romaine lettuce, chopped
1-2 avocados, chopped
chopped coriander, spring onion and lime wedges, to serve.
Mix together the marinade ingredients. Place the fish on a large plate and drizzle over the marinade, taking care to lift each fillet to get marinade both over and under fish. Marinate for 30 mins.
Meanwhile, mix together the dressing ingredients and allow to sit at room temperature.
Grill the fish until just cooked through. Pull the fish apart (if it's cooked properly it should come apart fairly easily) and set aside briefly.
Assemble the salad: Fill four bowls with the lettuce. Top with the fish, corn, avocado and garnishes. Drizzle the chipotle dressing over the top of each salad and serve.