A taco twist, this Baja Fish Salad will hit all the flavor hot spots without racking up the calories. Enjoy this gluten free, paleo, and Whole30 friendly salad for lunch or dinner.
Serves 4
Ingredients: For the marinade
- 2 teaspoons chipotle chili powder
- 1 teaspoon ground cumin
- 4 garlic cloves, peeled and minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
Ingredients: For the viniagrette
- ¼ cup apple cider vinegar
- ⅛ cup olive oil
- ¼ cup fresh orange juice
- ¼ cup cilantro
- 1 teaspoon salt
- 1 teaspoon cumin
Ingredients: For the salad
- 2 cups green cabbage, chopped
- 2 cups red cabbage, chopped
- 1 cup fresh cilantro, chopped
- 1 avocado, peeled and sliced
- 1 cup heirloom cherry tomatoes, halved
- ¼ cup red onion, peeled and minced
- 1 jalapeno, sliced
- 1 cup pineapple, peeled and chopped
- 1 pound mahi or swordfish
Instructions:
- In a small bowl, stir together chipotle powder, cumin, garlic, salt, pepper and olive oil.
- Generously coat fish and keep refrigerated until ready to grill.
- Preheat grill to medium high. Grill fish for 6-8 minutes (depending on thickness) or until completely cooked, flipping halfway through. Rest for 5 minutes or refrigerate until ready to assemble the salad.
- In a medium bowl whisk together vinegar, olive oil, orange juice, cilantro, salt and cumin until combined. Keep refrigerated until ready to serve.
- Toss salad ingredients together in a large bowl and drizzle with prepared salad dressing. Top with grilled fish before serving.
Tip: Swordfish and mahi are perfectly sturdy fish for the grill. You can grill ahead, or use already cooked fish for speedy meal planning and prep.
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