Fish Taco Salad

Fish-topped taco salad

FISH TACO SALAD A PureWow Original Recipe MAKES 4 SERVINGS START TO FINISH: 1 HOUR INGREDIENTS The Slaw ½ head red cabbage, shredded ½ head green cabbage, shredded 1 red bell pepper, thinly sliced 1 bunch scallions, thinly sliced 1 bunch radishes, thinly sliced 2 tablespoons peanut oil 3 tablespoons lime juice 1 tablespoon lime zest 2 tablespoons seasoned rice vinegar or ACV ½ cup chopped cilantro 2 tablespoons chopped mint The Fish Two 8-ounce tilapia fillets 4 tablespoons taco seasoning 2 tablespoons olive oil The Toppings 1 cup crushed or broken tortilla chips for paleo skip the chips 1 cup pico de gallo 1 avocado, diced DIRECTIONS 1. Make the slaw: In a large bowl, toss the red cabbage, green cabbage, red bell pepper, scallions and radishes to combine. Add the peanut oil, lime juice, lime zest and rice vinegar, and toss well to coat. Add the cilantro and mint; toss to fully combine. Set aside. 2. Cook the fish: Season the tilapia fillets with the taco seasoning, rubbing it in well and coating the entire fillet. Heat the olive oil in a large skillet, then add the tilapia. Cook until fully cooked on both sides, 6 to 8 minutes total. 3. To serve: Pile about 1 cup slaw onto a plate, then top it with half a tilapia fillet. Garnish with 2 tablespoons tortilla chips, 2 to 3 tablespoons pico de gallo and 2 to 3 tablespoons avocado.