This salad is ideal if you’re yearning for the tastes and textures of a fish taco but need more vegetables. These veggie-packed variations on everyone’s favorite taco start with crispy fish and a spicy salad. This summer salad quickly becomes a favorite due to the chopped mango’s sweetness and the chilled avocado’s creaminess that perfectly complements the sprinkling of spicy crema.
This recipe uses pan-fried fish, which is much simpler to prepare at home and keeps the dish lighter. It is briefly soaked in milk before being tossed in lightly seasoned flour and placed in a heated pan. Use caution when flipping each piece of white fish because they frequently have fragile skin. Any firm white fish will do for these, but cod is a terrific option.
It would be best if you kept this slaw recipe handy. The lime juice, zest, and jalapeno give the creamy dressing a strong kick. The entire jalapeno can be coarsely chopped if you prefer spicy food. But if you don’t like heat, you can reduce the burn by removing the seeds and ribs before chopping.
The garnishes are only recommendations. Fish tacos pair perfectly with the traditional flavors of the warm season, avocado and mango. However, feel free to substitute another favorite garnish if you prefer. This salad would be even more amazing with some crumbled tortilla chips or, even better, some freshly fried tortilla strips.
Mix the jalapeno, garlic, mayonnaise, sour cream, lime juice, zest, salt, and granulated sugar in a bowl. Combine the cilantro and cabbage after adding them. Keep chilled until you’re ready to use.
Mix the mayonnaise, sour cream, sriracha, and lime juice in a small bowl. Keep chilled until you’re ready to use.
FISH & ASSEMBLY
- Step 1
Combine the flour, chili powder, salt, pepper, garlic powder, and oil in a medium bowl. In another medium bowl, pour milk. Fill milk with fish.
- Step 2
Heat oil in a big skillet over medium-high heat. Shake off the excess after lightly dredging the fish in the flour mixture. Fish should be carefully placed in a skillet and cooked until golden brown on one side for 3 to 4 minutes, in batches if necessary. Turn carefully and cook for 2 minutes until the second side is golden brown. Transfer to a baking sheet with a wire rack inside.
- Step 3.
Distribute the romaine among the bowls. Add fish pieces, avocado, mango, cilantro, slaw, and crema to the top. Lime wedges should be served on the side.
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