Fish Taco Salad

Ingredients

For the fish:

• 1 lb. Tilapia
• 2 tbsp. Olive Oil
• 2 Limes, juice
• ⅓ cup Honey
• ¼ cup Chipotle en adobo (or Heinz 57)
• ¼ cup Cilantro
• 1 tbsp. Salt
• 2 tsp. Black Pepper

For the dressing:

• ¼ cup Harissa
• ¼ cup Lemon juice
• ¼ cup Lime juice
• ½ cup Olive Oil
• Salt & pepper to taste

For the salad:

• ¼ cup Quinoa, cooked & chilled
• 1 ½ cup Arugula
• ¼ cup shredded red Cabbage
• ¼ cup Tortilla strips (optional)
• Avocado slices (optional)

Directions

For the fish:

1. In a large plastic bag, combine all ingredients and marinate in the refrigerator for up to 8 hours or overnight.
2. Preheat oven to 375° F.
3. Pour contents of the bag into a foil packet and seal so that none of the juices can escape. Bake for 15 minutes or until done.
4. Remove from foil and let cool.

For the dressing:

1. Combine all ingredients except the olive oil in a blender jar. Slowly pour in the olive oil while blending on high until a vinaigrette forms. Reserve.

For the salad:

1. Fill bowl with arugula. Top with quinoa, red cabbage, and ½ the tortilla strips. Option to toss with dressing now or add later.
2. Top with fish, remaining tortilla strips, and avocado slices.

Pro Tips

Try adding different kinds of fish to make different versions of the salad, salmon would work great!