Blackened Fish Taco Salad

chefdehome.com

Carrie

subheading: Blackened Fish:

1 lbs Fish (cod fillets, 2 to 3)

2 tbsp Blackening Seasoning (recipe in notes)

Olive Oil (for shallow frying)

Salt (to taste)

subheading: Taco Salad:

3 Tomatoes (ripe red tomatoes, small diced)

1 Cup Kidney Beans (8 ounce cooked or canned, rinsed)

½ Red Onion (thin sliced)

1 Lettuce (or 2 romaine hearts, chopped)

1 Corn (on the cob, roasted or use steamed kernels)

small Bunch Kale (I used baby kale, one package)

1 Jalapeno (thin sliced)

Tortilla Chips (as much as you like)

small Bunch Cilantro (fresh leaves, rough chopped)

subheading: Avocado Lime Cotija Cheese Dressing:

1 Avocado (sliced, divided)

4 tbsp Sour Cream

¼ Cup Cotija Cheese

4 tbsp Lime (juice)

2 tbsp Olive Oil

Salt and Black Pepper (adjust per taste)

½ tbsp Taco Seasoning

subheading: Smart Swap:

Replace code fish with chicken or shrimp for delicious variation!

Directions at chefdehome.com

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