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Fish Taco Salad
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Fish Taco Salad

Total Time 30 minutes
Servings 2

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.