Fish Taco Salad

450g Orange roughy or other white fish

1 t. Blackened or Mexican seasoning

12 c. shredded cabbage

½ red onion, diced

4 med. limes, juiced

¼ c. fresh snipped cilantro

8 T. salsa

Preheat oven to 200 degrees.
Lightly mist a baking sheet with olive oil pan spray.

Place fish on baking sheet and sprinkle with blackened seasoning. Bake for 12-15 minutes or until fish flakes easily with a fork. Remove from oven and cool slightly.

Place shredded cabbage, red onion, and cilantro into a large mixing bowl.

Pour lime juice over top of cabbage and toss well.

Divide equally between 4 salad plates and top cabbage with cooked fish fillet and salsa.



Makes 4 servings


Calories: 157 per serving Fat: 1g.