4 Serves
35 Mins
Place the white fish fillets in a glass bowl. In a small mixing bowl, whisk together the vegetable oil, red pepper flakes, juice of one lime, ancho chili powder, salt, and black pepper. Pour this marinade over the fish, toss gently to coat, and let it rest for 15 minutes.
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MexicanVitamin K
136 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
169 µg / 400 µgCalcium
193 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
183 mg / 420 mgPhosphorus
773 mg / 1,250 mgPotassium
1772 mg / 4,700 mgSodium
1749 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
38 µg / 55 µgFiber
12 g / 28 gSugar
10 g / 50 gSaturated Fat
12 g / 20 gCholesterol
79 mg / 300 mgCaffeine
0 mgNet Carbs
85 gAlcohol
0 g
Heat vegetable oil in a frying pan over medium-high heat. Fry the tortilla strips in small batches until golden brown, about 1 minute per batch. Remove with a slotted spoon, drain on paper towels, and sprinkle lightly with salt.
Preheat your grill to medium-high heat. Place a sheet of aluminum foil on the grill grates and arrange the marinated fish fillets on top. Grill for approximately 4 minutes per side until the fish is opaque and flakes easily with a fork.
Prepare the dressing by blending the avocado, juice of two limes, jalapeno pepper, and cilantro in a blender until smooth.
Assemble the salads by layering iceberg lettuce, tomatoes, onions, and corn in large bowls. Top each with a grilled fish fillet, a dollop of salsa, a drizzle of the avocado-lime dressing, and a handful of crispy tortilla strips.
6
g31
g5
g
Canadian