Sunday, January 10, 2016

Deconstructed Fish Taco // SALAD

The time has come to end the all day snacking on sugar, the lazy days in front of the TV watching sappy Christmas movies, and the late nights experimenting with gin and whisky. It's a new year, so many of you are thinking about healthier habits. 

Some of you may need to just hit the reset button, try a cleanse, and start fresh. If you're looking for something like that, may I suggest the Taco Cleanse? Yes. You just heard me correctly. There is such thing as a TACO CLEANSE. I believe this is the best thing to ever come out of the internet. The "Taco Scientists" in Austin, Texas have come up with a 30-day plan to help you put a healthy twist on your favorite recipes and justify eating tacos morning, noon, and night. If you don't believe me, read more here

Alright, alright. Let's get to reality here. Today, I do have a fantastically healthy recipe for you and it does involve tacos. It is NOT an officially approved Taco Cleanse recipe, though. Thanks to Rick Bayless, an amazing chef who cooks Mexican inspired dishes, I have learned the art form of the fresh fish taco. I've added my own twists and made the tacos a salad, but if you decide to put all of these ingredients into a tortilla ... I will not blame you.

Let's start by getting a sauce pan out and filling it with water, juicing a lime, smashing some garlic, and pinching some salt. You get the picture, we are going to poach that fish. And yes, leave the juiced lime in there while you cook it. 

Don't be afraid of this recipe. There are a lot of steps, but it IS NOT complicated. Just read it through and go for it! I promise it'll become a new favorite :)

Fish Taco Salad
*Adapted from Mexican Everyday by Rick Bayless

For the fish:

  • 4 tilapia loins
  • The juice from 1 lime (use the whole lime rind for poaching process)
  • 1 quart of water
  • Pinch of salt
  • 1 garlic clove, smashed 
For the salad:
  • 1 small radicchio
  • 1 small carrot, grated 
  • 1/4 cup fresh lime juice 
  • 1 small white onion, diced 
  • 1 small bunch radishes, sliced thinly 
  • 1 jalapeno, stemmed and finely chopped 
  • 1 garlic clove, minced
  • 3 tomatoes, cored and diced 
  • 1/2 cup chopped cilantro 
  • Salt 
For the dressing (optional and only to be tossed on the radicchio & carrot)
  • 1 garlic clove, minced
  • 1 lime, juiced 
  • 2 tablespoons whole goat yogurt (greek yogurt would work too)
  • Salt and pepper to taste
  • Agave syrup to taste

  1. Start by making the fish filling. Heat water, lime juice, lime rind, salt, and garlic in saucepan. Bring to boil. Place tilapia in water and wait for it to come back to boiling. Turn heat to medium and simmer for 3-4 minutes. After that, turn off the heat and cover the pan. Let it rest and cool in the saucepan while you prep everything else. 
  2. Next, chop the radicchio and grate the carrot and toss in the dressing. Set aside in the fridge to marinate. Note: this mixture will stay separate from the fish and the rest of the ingredients. It's acting like a SLAW and the fish is acting as the topping. Also note, this part is all optional. You can top the fish on some regular lettuce and it'll still taste great.
  3. Now, you still have more ingredients to combine with the fish. Let's keep going. Get a big bowl out. Chop the tomatoes, cilantro, onion, jalapeno, radish and mince the garlic. Combine these ingredients with lime juice and salt. 
  4. Now that your fish has cooled in the water and is fully poached, place the tilapia loins in the big bowl with the tomato/onion mixture. Grab a potato masher to shred and combine the fish with the vegetables. 
  5. Serve with EVEN more limes (because they are the best), hot sauce, and tortillas if you want. 
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Did you make this? Take a picture and tag me on instagram @karenleannkirsch!

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