Fish Taco Salad Stir-Fry

Makes: 
4 - 6 servings, as main course
Utensil: 
Saladmaster Food Processor
7 Qt./6.6 L Wok with Cover
small mixing bowl
Blender
Rate Recipe: 
Contributed By: 
Cathy Vogt
Certified Health Coach & Natural Foods Chef

Ingredients

Recipe Description: 

Taco salad is an easy party dish to prepare, perfect for warm weather dining. Toss together salad ingredients and make the dressing in advance. Stir-fried firm white fish lightens up this traditionally batter-fried dish without losing any flavor. Offer a selection of toppings for guests to customize their salad.

1 12
pounds
firm white fish, trimmed of skin and bones, cut into 1½-inch pieces
(680
g)
1 12
teaspoons
sweet paprika
(3
g)
1
teaspoon
cumin powder
(2
g)
18
teaspoon
cayenne pepper, ground
(.25
g)
12
teaspoon
natural salt
(3
g)
1
tablespoon
olive oil
(15
mL)
1
tablespoon
fresh lime juice
(15
mL)

Salad

12
ounces
romaine lettuce, washed and chopped
(340
g)
12
head
red cabbage, shredded, use Cone #3 (approximately 2 cups)
(140
g)
12
cup
red onion, strung, use Cone #2
(80
g)
1
red bell pepper, julienned, use Cone #2
2
carrots, trimmed and scrubbed, julienned, use Cone #2

Dressing

8
ounces
low-fat yogurt, plain
(227
g)
2
avocados, very ripe
12 - 34
cup
water
(120 - 180
mL)
12
cup
lime juice
(120
mL)
1 12
teaspoons
natural salt
(9
g)
fresh ground pepper, to taste
1 - 2
teaspoons
Siracha or hot sauce
(5 - 10
mL)
Directions: 
  1. Place fish in a bowl. Add paprika, cumin, cayenne, salt, olive oil and lime juice. Toss fish with spices to evenly coat. Place in the refrigerator to marinate while preparing salad.
  2. Place romaine lettuce in a large bowl. Process cabbage, onion, pepper and carrots directly into the bowl and toss to combine. Place salad mixture in the refrigerator.
  3. Blend yogurt, avocados, water, lime juice, salt, pepper and Siracha in blender until smooth and creamy. Taste dressing and adjust as necessary with extra water, lime juice or seasonings. Dressing should be smooth and creamy and not too thick. Pour dressing in a small container and refrigerate until ready to use.
  4. Preheat wok over medium heat until several drops of water sprinkled in wok skitter and dissipate. Drain fish from marinade and pat off excess moisture with paper towel. Add fish to wok and stir-fry for approximately 5 - 6 minutes, tossing occasionally to brown evenly on all sides.
  5. To serve, divide salad mixture evenly between plates and top with fish. Drizzle dressing over each serving.
Tips: 
  • Monkfish, halibut, or sea bass work well in this recipe.
Nutritional Information per Serving
Salad, including fish (based on 6 servings)
Calories: 
210
Total Fat: 
6g
Saturated Fat: 
1g
Cholesterol: 
36mg
Sodium: 
306mg
Total Carbs: 
15g
Dietary Fiber: 
5g
Sugar: 
7g
Protein: 
26g
Dressing (based on 6 servings)
Calories: 
128
Fat: 
10g
Saturated Fat: 
2g
Cholesterol: 
2mg
Sodium: 
647mg
Carbohydrate: 
10g
Fiber: 
4g
Sugar: 
4g
Protein: 
3g

Directions

Tips

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