Fish Taco Salad With Garlic Lime Vinaigrette Mango Salsa Recipe 465

Steps:

• Preheat the oven to 150°F. Start by splitting the salt, oil, and lime juice in half.
• In a small bowl, mix chili powder, Mexican spice mix, paprika, garlic powder, cayenne, cumin, ¼ tsp salt, and ¾ tbsp oil. Marinate the fish with this mixture for 5 minutes.
• Meanwhile, in another bowl, mix avocado, mango, red onion, and 1 tsp lime juice to make the salsa.
• In a pan over medium heat, use the remaining ¾ tbsp oil to sear the fish for 8 minutes until it's brown. Remove the fish from the pan and discard the skin.
• To make the sauce, mix sour cream, lime zest, remaining 1 tsp lime juice, and remaining ¼ tsp salt in a bowl until well combined and smooth.
• Bake tortillas for 5 minutes.
• To assemble, shred the salmon and add the pieces onto the tortillas together with the salsa, jalapeno, and coriander. Pour the sauce on top.
• Serve.

Steps:

• Preheat oven to 350° F. Sprinkle pressed garlic across the top of the fish. Wrap the cod fillet in a parchment paper "envelope" and place on a sheet pan. Bake 15 or so minutes, until it flakes with a fork. Meanwhile, toss the spring mix, cilantro, julienned carrot, red onion, and zest in a large salad bowl. Set aside. In a small bowl, whisk together the lime zest and juice, garlic, and honey. Still whisking, slowly stream in the olive oil. Season with salt to taste. Lastly, a separate bowl fold together the mango, lime zest and juice, red onion, grated ginger, cilantro, and season with salt. When the cod is done, give it a squeeze of lime juice and start plating. Order: salad > cod > garlic lime vinaigrette. Serve with mango salsa and sliced avocado.