The wonders of cod never cease to amazing me. Not only is it one of the best options for sustainably sourced seafood, but its mild, versatile flavor seems to pair up incredibly well with whatever you choose to throw at it.
Take this Fish Taco Salad for instance. It has got a pretty wide range flavors thanks to ingredients like mango, pickled jalapeños and fried plantains, yet the cod manages to handle them all with a side of flair. The result: a massive flavor explosion in a bowl that leaves you wanting more.
It’s all the best parts of a fish taco, minus the taco part. I think you’re going to love it.
Start by preheating the oven to broil. Place some cod fillets in a baking dish, brush them with olive oil, and season them liberally with sea salt and pepper. Broil the cod for 8-10 minutes, or until it flakes easily with a fork.
Meanwhile, heat some coconut oil in a large skillet over medium heat. Add a sliced ripe plantain and cook until the slices are golden brown, about 4-5 minutes per side. Transfer the slices to a paper towel-lined plate and season with a little sea salt.
Prep the rest of your salad ingredients while the cod and plantains are cooking. It’s just a salad, so really anything goes. I particularly like the combo of Romaine lettuce, red cabbage, carrots, mango, avocado, green onions, cilantro, and pickled jalapeños.
For the special sauce simply mix together some mayo, hot sauce, and lime juice.
Divide everything between two plates or bowls and top with the special sauce. Enjoy!
Fish Taco Salad
Ingredients
- 1/4 cup coconut oil
- 1 ripe plantain sliced
- 1 pound cod filet
- 1 tablespoon olive oil
- 4 cups Romaine lettuce shredded
- 2 cups red cabbage shredded
- 1 cup carrots grated
- 1 mango cubed
- 1 avocado sliced
- 3 green onions sliced
- 1/2 cup cilantro
- 1/3 cup pickled jalapeños
- sea salt
- black pepper
For the Special Sauce
- 1/3 cup mayonnaise homemade or Whole30 approved
- 1 tablespoon hot sauce
- 2 teaspoons lime juice
- sea salt to taste
Instructions
- Preheat the oven to broil.
- Place the cod filet in a baking dish and brush with olive oil. Season it liberally with salt and pepper.
- Transfer the cod to the oven and broil for 8-10 minutes, or until it flakes easily with a fork.
- Meanwhile, heat the coconut oil in a large skillet over medium heat. Add the sliced plantain and cook until golden brown, about 4-5 minutes per side. Transfer to a paper towel lined plate and season with sea salt.
- Divide the remaining ingredients between two plates or bowls and top with the cod and fried plantains. Serve with the special sauce.
For the Special Sauce
- Combine all the ingredients in a bowl and mix well. Refrigerate until ready to serve.
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