From craving to table
Instructions
- 1
Preheat grill or stovetop grill pan to medium-high heat.
- 2
Pat fish fillets dry and brush both sides with olive oil.
- 3
In a small bowl, combine chili powder, cumin, paprika, garlic powder, salt, and black pepper. Sprinkle spice mixture over both sides of the fish.
- 4
Grill fish for 3-4 minutes per side, or until cooked through and flakes easily with a fork. Transfer to a plate and let rest for a few minutes, then break into large pieces.
- 5
In a large bowl, combine chopped romaine, tomatoes, black beans, corn, red onion, avocado, and cilantro.
- 6
In a small bowl, whisk together sour cream, lime juice, and hot sauce (if using) to make the lime crema.
- 7
Add grilled fish to the salad bowl. Drizzle with lime crema and gently toss to combine.
- 8
Top with crumbled queso fresco and serve immediately with lime wedges.