Fish Taco Salad with Garlic Lime Vinaigrette & Mango Salsa

By erinstargirl

This Fish Taco Salad hit the spot! Made with those who avoid nightshades in mind, but received a collective thumbs up from the whole table!

Ingredients

• Fish:
• 1 lb wild-caught Alaskan cod fillet
• 1 clove organic garlic, pressed
• Juice of half an organic lime {to squeeze on after it is done cooking, save the zest for the salad}
• Salad:
• 4 large handfuls organic spring mix
• Small handful organic cilantro, chopped
• 1 large organic carrot, peeled and julienned
• 2 TB organic red onion, diced
• Zest of half an organic lime {the zest reserved from fish}
• 1 organic avocado, sliced - to garnish
• Garlic Lime Vinaigrette:
• Zest and juice of one organic lime
• 1 organic garlic clove, pressed
• 1 TB raw honey
• 1/4 cup organic EVOO
• Himalayan sea salt, to taste
• Mango Salsa:
• 1 organic mango, peeled and chopped
• Zest and juice of half an organic lime
• 1/4 cup organic red onion, diced
• 1 tsp organic ginger, grated
• Small handful organic cilantro, chopped
• Himalayan sea salt

Preparation

Step 1

Preheat oven to 350° F. Sprinkle pressed garlic across the top of the fish. Wrap the cod fillet in a parchment paper "envelope" and place on a sheet pan. Bake 15 or so minutes, until it flakes with a fork.

Meanwhile, toss the spring mix, cilantro, julienned carrot, red onion, and zest in a large salad bowl. Set aside.
In a small bowl, whisk together the lime zest and juice, garlic, and honey. Still whisking, slowly stream in the olive oil. Season with salt to taste.
Lastly, a separate bowl fold together the mango, lime zest and juice, red onion, grated ginger, cilantro, and season with salt.
When the cod is done, give it a squeeze of lime juice and start plating.
Order: salad > cod > garlic lime vinaigrette. Serve with mango salsa and sliced avocado.