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Crispy fish taco salad with baja dressing recipe
Crispy fish taco salad with baja dressing recipe
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Transform easy Mexican fish tacos into a vibrant salad with a zesty chipotle sauce. Ready in just 35 minutes, it's ideal for weeknight dinners or entertaining.
Ingredients:
  • 2 corn cobs, husks and silk removed
  • 50g (1/3 cup) plain flour
  • 2 eggs
  • 170g pkt plain corn chips, crushed
  • 500g firm white fish fillets, cut into 3cm pieces
  • 150g (2 cups) shredded red cabbage
  • 1 red capsicum, deseeded, cut into long thin strips
  • 1 avocado, stoned, peeled, quartered, sliced
  • 1 Lebanese cucumber, halved lengthways, sliced
  • 62.50 ml fresh coriander sprigs
  • 2 green shallots, thinly sliced
  • 85g (1/3 cup) mayonnaise
  • 90g (1/3 cup) Greek yoghurt
  • 1 garlic clove, crushed
  • 42.00 gm fresh lime juice
  • 3 tsp chipotles in adobo sauce (see note)
  • 15.60 gm tomato sauce
Instructions:
  • 1. Preheat the oven to 180C/160C fan forced and heat a chargrill or barbecue to medium-high heat. 2. Grill the corn for 12 minutes, turning occasionally, until tender and lightly charred. 3. Let the corn cool slightly, then carefully cut the kernels from the cobs with a small sharp knife.
  • Prepare a dredging station: place flour in one shallow bowl, whisk eggs in another, and spread crushed corn chips on a plate. Coat fish evenly with flour, dip in egg mixture, then roll in corn chip crumbs, pressing firmly. Arrange on a greased baking tray and bake for 10 minutes until cooked through.
  • Combine all the ingredients in a bowl and adjust seasoning to your liking to create the dressing.
  • Assemble the corn, cabbage, capsicum, avocado, cucumber, coriander, and shallot on plates. Add the fish on top and drizzle with dressing. Serve extra dressing on the side.

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