From craving to table
Instructions
- 1
Step 1: Preheat the oven to 375°F (190°C). Pat dry the fish fillets and season with chili powder, cumin, salt, and pepper.
- 2
Step 2: Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the fish for 2 minutes per side, then transfer to the oven and bake for 10 minutes or until cooked through.
- 3
Step 3: In a large bowl, combine the salad greens, cherry tomatoes, red onion, avocado, and cilantro. Toss gently to mix.
- 4
Step 4: In a small bowl, whisk together Greek yogurt, lime juice, garlic, jalapeno, remaining olive oil, salt, and pepper to make the dressing.
- 5
Step 5: Remove the fish from the oven and flake it into bite-sized pieces.
- 6
Step 6: Drizzle the dressing over the salad and toss to coat evenly.
- 7
Step 7: Divide the salad onto plates and top with the flaked fish.
- 8
Step 8: Serve the Mexican fish taco salad with warm corn tortillas on the side. Enjoy!