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Lunch / Dinner

Baja Fish Taco Salad

Fish tacos are a perennial beach favorite. Around since the ‘50s, they’re a laid-back meal that’s often mistakenly considered light. Ditch the corn tortillas and the heavy batter on the fish but load up on vegetables and fish tacos become a healthy meal.

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Ingredients

FOR THE FISH, WHISK:

HEAT:

FOR THE SALAD, TOSS:

Good To Know

Even in colder weather you can get your full serving of vegetables. Look for fresh veggies with the most flavor, like small cherry tomatoes and cabbage.

Instructions

For the fish, whisk together cornmeal, cumin, coriander, salt, black pepper, and cayenne in a bowl.

Heat oil in a large sauté pan over medium-high.

Combine egg whites and water in a small bowl.

Cut fillets into ½ x 2-inch strips. Dredge strips in cornmeal mixture; dip into egg white mixture. Roll strips in cornmeal mixture a second time. Fry fish, in batches, in hot oil until golden; transfer to a paper-towel-lined plate.

For the salad, toss cabbage, cucumber, tomatoes, radishes, and cilantro in a large bowl. Divide salad among four plates, and top each with fish. Serve salads with Creamy Jalapeño Dressing.

Step 1

Quarter and core the cabbage, then slice it as thinly as possibly to make it easier to eat.

Step 2

To cut the fish into uniform-size pieces for even cooking, cut fillets first into quarters, then into strips.

Step 3

So the coating doesn’t clump, let excess egg white drip into the bowl before dredging in cornmeal again.

Nutritional Facts

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