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.

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