Ingredients: 1 tbsp ancho chili powder,1 avocado,handful of cherry tomatoes, sliced in half,Small bunch of cilantro leaves, finely chopped,1 lb fish (I used haddock),Frozen corn, heated,1 jalapeno pepper,3 lime, juiced,1/4 red onion, finely sliced,1/2 tbsp red pepper flakes,1 1/2 heads of romaine lettuce, chopped and washed,Fresh salsa,salt and pepper,Tortilla, sliced into strips,1/4 c vegetable oil,Vegetable oil
Instructions:
- Place fish in glass container. In a small bowl, combine all of the marinade ingredients (vegetable oil, red pepper flakes, juice of 1 lime, ancho chili powder, salt, and pepper) and pour over fish. Gently toss fish to cover both sides and put aside to marinate for 15 minutes. Preheat grill to medium-high heat.In large frying pan, add oil to 1/2″ depth.
- Heat over medium-high heat.Working in batches, add a few tortilla strips at a time and fry until golden, about 1 minute.
- Drain on paper towel lined plate and sprinkle with a little salt.
- Place a piece of tin foil on to the grill and add fish. Cook about 4 minutes per side, or until flakes easily.On large plates or bowls, assemble your salad. Start with lettuce on bottom, add tomatoes and onions, then corn. Put a piece of fish on top with a dollop of fresh salsa, and drizzle with dressing.
- Add a few tortilla strips to the plate.
- Serve with avocado lime dressing (puree 1 avocado with juice of 2 limes, 1 jalapeno pepper, and a bunch of cilantro).
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