Fish Taco Salad with Avocado Cilantro Cream


Avocado Cilantro Cream

1/4 c grapeseed oil (olive oil is overpowering)
1/2 c chopped cilantro
3 tablespoons white balsamic vinegar (sub white wine vinegar)
juice of 1 lime
1 ripe avocado
1/2 tsp salt
1/2 tsp garlic powder or 2 cloves minced garlic
1/4 tsp pepper

In a food processor, blend the oil, cilantro, vinegar and lime juice.  Add the avocado, salt, garlic powder, and pepper and blend until smooth and shiny.  If you want it thinner (i.e. to make it “drizzle”) add desired amount of water, and adjust seasoning as needed.


1 1/2 pounds of cod, cut into 2-inch chunks
2-3 tbsp oil for sauteeing
1 tsp salt
1/2 tsp pepper
1 tsp cumin
2 tsp (or more!) smoked paprika

In a saute pan, bring oil to medium high heat.  Add fish to pan, and season generously with the salt, pepper, cumin and smoked paprika.  Cook until opaque, and flakes easily.  Remove from heat.


equal parts lettuce and shredded cabbage
red onion sliced paper-thin
diced cucumber
diced mango
macadamia nuts, limes and cilantro for garnish

Assemble the salad, and top with the fish and avocado cream.  Serve it layered, or chopped.

We LOVE eating any taco-type food as lettuce wraps.  I prefer the texture of Bibb/butter lettuce.  These can be served as lettuce wraps: fill the lettuce with fish.  Top with cabbage, sliced onion, cucumber and mango, avocado cream and macadamia nuts.  Garnish with limes and more cilantro.  Yum.



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7 comments on “Fish Taco Salad with Avocado Cilantro Cream”

  1. Leigh! This sounds delish, where do you buy your fish? I’ve never had good luck with commissary fish in the past so I haven’t purchased it here…


  2. Leigh, it’s like you’re reading my mind lately! I was craving fish tacos over the weekend, but just tried to ignore it. Now I don’t have to! Thanks!


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