Saturday, July 6, 2013
Fish Taco Salad
Tonight I had a craving for fish tacos. I love them, but one single taco (which is all I will allow myself at a meal) sometimes just isn't enough to satisfy. It would only leave me wanting more! So, I created this huge, dinner-size salad that has all the same flavors. It filled me up and left a happy smile on my face. You can serve the toppings on any amount of your favorite greens, but when it comes to leafy greens, I say more is better! One of the best parts of this salad is the delicious homemade dressing. It is derived from the tangy sauce that normally accompanies a fish taco and it is YUMMY! Make a note of it and file it away in your recipe box because I know you'll want to use it often.
Fish Taco Salad
Makes 1 meal-size serving
3 ounces frozen fish nuggets or fish sticks (I used Henry and Lisa's Gluten Free Fish Nuggets)
3 to 4 cups leafy greens or mixed greens, torn into bite size pieces
1/2 cup shredded cabbage (a coleslaw mix works well)
1 plum tomato, seeded and diced
4 or 5 corn tortilla chips, lightly crushed into small pieces (gluten free)
2 tablespoons light mayonnaise (gluten free)
1/4 teaspoon tomato paste
1/4 teaspoon rice wine vinegar
juice from 1/2 lime (about 1 tablespoon)
dash of ground cumin
dash of cayenne pepper or hot sauce, to taste
dash of garlic powder
ground black pepper, to taste
dash of smoked paprika
2 teaspoons fresh chives, finely chopped
1 tablespoon fresh cilantro or parsley, minced
1 and 1/2 tablespoons original, unsweetened almond milk (or skim milk)
1. Prepare the fish nuggets according to package directions, turning half way through cooking. Bake until crispy. Remove from oven and cool slightly. Cut into bite-size pieces; set aside.
2. While the fish is cooking, place the lettuce, cabbage and plum tomato on a serving plate or in a large salad bowl. Crush the tortilla chips and set aside.
3. In a small bowl, whisk together the dressing ingredients. Add the herbs and spices in amounts according to your own tastes. It should be somewhat thin so it can be drizzled easily over the top of the salad; set aside.
4. To assemble, place the chopped fish nuggets over the lettuce, cabbage and tomato mixture. Sprinkle the crushed corn tortillas on the salad and spoon the dressing over all. Toss, if desired, and serve immediately.
Note: Other salad toppings you might include are chopped avocado and/or sliced black olives, although these optional additions are not included in the nutritional information below.
Nutritional Information per entire recipe (1 serving): 302 calories, 20.4 g carbohydrate (3.7 g dietary fiber, 3.6 g sugars), 17.8 g total fat (1 g saturated fat, 0 g trans fat), 50 mg cholesterol, 475 mg sodium, 121 mg calcium, 318 mg potassium, 16.2 g protein.
Recipe by Kathy Sheehan, copyright 2013