Healthy & Spicy Fish Taco Salad Recipe - Quick, Healthy & Ready in 45 Minutes

Ingredients:

• 1 tbsp ancho chili powder
• 1 avocado
• handful of cherry tomatoes, sliced in half
• Small bunch of cilantro leaves, finely chopped
• 1 lb fish (I used haddock)
• Frozen corn, heated
• 1 jalapeno pepper
• 3 lime, juiced
• 1/4 red onion, finely sliced
• 1/2 tbsp red pepper flakes
• 1 1/2 heads of romaine lettuce, chopped and washed
• Fresh salsa
• salt and pepper
• Tortilla, sliced into strips
• Vegetable oil

Instructions:

1. Place fish in glass container. In a small bowl, combine all of the marinade ingredients (vegetable oil, red pepper flakes, juice of 1 lime, ancho chili powder, salt, and pepper) and pour over fish. Gently toss fish to cover both sides and put aside to marinate for 15 minutes. Preheat grill to medium-high heat.In large frying pan, add oil to 1/2" depth.
2. Heat over medium-high heat.Working in batches, add a few tortilla strips at a time and fry until golden, about 1 minute.
3. Drain on paper towel lined plate and sprinkle with a little salt.
4. Place a piece of tin foil on to the grill and add fish. Cook about 4 minutes per side, or until flakes easily.On large plates or bowls, assemble your salad. Start with lettuce on bottom, add tomatoes and onions, then corn. Put a piece of fish on top with a dollop of fresh salsa, and drizzle with dressing.
5. Add a few tortilla strips to the plate.
6. Serve with avocado lime dressing (puree 1 avocado with juice of 2 limes, 1 jalapeno pepper, and a bunch of cilantro).