Fish Taco Salad
I find this salad is a refreshing way to eat local fish while I'm near the coast and to remember the coast when I'm at home.
fresh local fish (your choice), cooked and shredded cabbage, sliced thin (or pre-made slaw mix) pico de gallo, salsa or chopped tomatoes, onions, peppers 1 fresh lime tortilla chips
-=[ Dressing ]=- mayonnaise cayenne pepper lime juice
A really good dressing for this salad is a simple mixture of mayonnaise, cayenne pepper and a small squeeze of lime juice. I add the cayenne to the mayonnaise in small amounts and mix well before tasting to get the right heat level. Allowing the mixture to sit for 5 or 10 minutes improves the flavor. Add the lime juice right before serving.
Serves: 2 to 4
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