Deconstructed Fish Taco Salad
Easy to prepare and full of wholesome ingredients, this low carb Deconstructed Fish Taco Salad is a delicious combination of warm seared cod and crispy fresh vegetables. Feel free to branch out and try this recipe with other light eating fish like haddock or halibut.
Friends, we have an incredibly easy and perfectly delicious recipe for you today. There are a few reasons why we absolutely love this recipe…that combination of hot and cold is unbeatable, preparation takes almost no time at all, AND you can customize the ingredients to suit your taste. We call that a perfect meal!
Let’s talk about this cod, shall we? With its slightly sweet, mild flavor and flaky white flesh, Sizzlefish Atlantic Cod is the perfect accompaniment to this salad mixture. Packed full of protein, our Wild Atlantic cod fillets are naturally low in carbohydrates making them a perfect choice for low carb diets. Our cod fillets are also a great source of heart-healthy omega-3 fatty acids and provide substantial levels of vitamin B12 and D.
This recipe is written more as a guide than an actual recipe. We love that it’s so easy to make a dish like this for one yet sophisticated enough to make a platter to serve a group. We filled this platter with a mixture of crisp romaine, baby chard, baby mizuna, radicchio, baby red leaf lettuce, baby green leaf lettuce, baby arugula, and baby spinach. This is a great place for you to pick your favorite greens. We love the combination of crisp, sweet and bitter lettuces. Then we paired the dish with a combination of textures with our vegetable choices. Sweet baby peppers, juicy cherry tomatoes, crunchy spiralized carrots, crisp spiralized English cucumbers, a side of salsa, creamy avocado, fresh cilantro, and a squeeze of lime to brighten all the flavors. These fresh flavors go perfectly with our warm and slightly smoky seared cod fillets. We then finished the meal with freshly made almond flour tortillas to keep things low carb.
4 4 oz Sizzlefish Cod Fillets
¼ tsp Smoked Paprika
¼ tsp Dried Oregano
¼ tsp Dried Cumin
Salt to taste
Pepper to taste
1 TBSP Olive Oil
In a small bowl, mix the smoked paprika, oregano, and cumin. Set aside.
Heat a nonstick skillet over medium-high heat. Add the olive oil to the pan, swirl the pan to coat.
Season the cod fillets with salt and pepper to taste.
Next add the cod fillets to the heated oil. Allow to cook about 3-4 minutes or until slightly caramelized. Gently flip the golden fillets. Liberally season the golden side with the herb and spice mixture. Cook on the second side until the second side is golden and the fillets have reached an internal temperature of 130°. Turn the heat off, flip the fillets and season the second side with the herb and spice mixture.
Build your salad and place your warm fish on top. Serve with warm tortillas.