Our Taco Tuesday series continues! This week we're making a fish taco salad in the style of the fish tacos you'll find everywhere in the Baja coast area of Mexico, just south of the California border. If that doesn't immediately register those flavors in your mind, you can imagine a lighter-flavored white fish (we use wild-caught Chilean hake), cooked to a slightly crispy golden brown, with homemade pico de gallo to round out the tropical Mexican flavor. We serve it with a zesty coconut salsa (our new in-office favorite dip) and a hotter green chili salsa for those who like to kick the heat up a notch.
Low carb (keto friendly), high flavor. Makes an excellent lunch.
Ingredients: Wild-caught Chilean hake, rocket lettuce, tomato, onion, radish, white cabbage, garlic, jalapeno, black pepper, sea salt, coconut milk, extra virgin olive oil, oregano, cumin, paprika, coriander, raw honey, lime, white wine vinegar.