Ingredients for a Flavorful Fish Taco Salad

• Firm White Fish: Approximately 4-6 oz per serving. Mahi-mahi, tilapia, grouper, or cod work wonderfully for blackening due to their firm texture.
• Chef Prudhomme’s Blackened Redfish Magic seasoning: This blend delivers an authentic, robust flavor. Alternatively, use your favorite blackening seasoning or a homemade blend of paprika, cayenne, garlic powder, onion powder, thyme, and oregano.
• Romaine Lettuce: About 4-6 cups, torn into bite-sized pieces for the base of your healthy salad.
• Tomatoes: 1-2 medium, ripe tomatoes, chopped. Cherry or grape tomatoes halved also add a sweet burst.
• Red Onion: 1/4 to 1/2 of a small red onion, thinly sliced or finely chopped for a sharp, fresh bite.
• Jalapeño: 1 small jalapeño, thinly sliced (remove seeds and membranes for less heat).
• Avocado: 1 medium avocado, chopped or diced. Its creamy texture provides a delightful contrast.
• Corn: 1/2 to 1 cup, fresh or frozen (thawed). Sweet corn adds a lovely sweetness and crunch.

For the Zesty Cilantro Lime Vinaigrette:

• 1/4 cup of fresh lime juice and white vinegar combined (juice from 1–2 limes, plus enough white vinegar to make 1/4 cup). This blend provides a perfectly balanced acidity.
• 1/2 –3/4 cup light oil: Grapeseed oil is excellent for its neutral flavor, but light olive oil, vegetable oil, or canola oil are also great choices.
• 1 large garlic clove, minced or roughly chopped.
• 1 tablespoon of honey: To balance the tartness of the lime and vinegar.
• 1 generous bunch of fresh cilantro, stems removed.
• Salt and freshly ground black pepper to taste.

Instructions for Preparing Your Blackened Fish Taco Salad

1. Prepare the Blackened Fish: Begin by heating a heavy-bottomed nonstick skillet (cast iron works exceptionally well for blackening) over medium-high heat. While the skillet is heating, pat your fish fillet thoroughly dry with a paper towel. This step is crucial for achieving a good sear and crust. Season the fish liberally on all sides with your chosen blackening seasoning. Once the skillet is very hot, add a teaspoon or two of light oil (or use a nonstick cooking spray). Gently place the seasoned fish fillet into the hot pan. Cook for approximately 3-4 minutes on the first side, or until the bottom layer of the fish develops a dark, crusty “blackened” appearance and the flesh looks opaque white up the sides. Carefully turn the fish over and cook for another 3-4 minutes, or until the fish is completely cooked through and flakes easily with a fork. Remove from heat and set aside to cool slightly.
2. Assemble the Salad: While the fish is cooking or cooling, arrange the torn romaine lettuce on serving plates. Artfully scatter the chopped tomatoes, sliced red onion, sliced jalapeño, diced avocado, and corn over the lettuce.
3. Top and Serve: Once the fish is slightly cooled, flake it into smaller pieces or place the fillet whole on top of the assembled salad. Drizzle generously with the Cilantro Lime Vinaigrette. Serve immediately and savor the incredible blend of flavors and textures.

Cilantro Lime Vinaigrette: Quick & Easy Preparation

1. Blend Ingredients: Combine all vinaigrette ingredients—lime juice, white vinegar, light oil, garlic clove, honey, fresh cilantro, salt, and pepper—in a blender or food processor. Blend until the mixture is smooth and emulsified. Taste and adjust seasoning as needed.
2. Storage: Transfer the vinaigrette to an airtight container or jar. Store it in the refrigerator for up to 1 week. Shake well before each use.