Blackened Fish Taco Salad

One of my favorite make-at-home meals is tacos. They're super easy to make, delicious, and if made right, are still packed with nutrients. Not having any taco shells around the house, I decided to make a "bowl" version of my favorite taco: blackened fish. 

For the breading:

  • 1 cup shredded coconut

  • 2 tbsp blackening seasoning

Place ingredients in food processor and pulse until it becomes a coarse bread-crumb like mixture. Don't over mix, otherwise you might end up with coconut butter!

For the fish:

  • 2 medium tilapia filets (you can also use halibut or any fish of choice)

  • 1 egg, beaten

Preheat the oven to 425 F. Set up a baking sheet lined with parchment paper or tin foil, and spray with olive oil or baking spray. Place the breading mixture on a large plate. Dip each piece of fish into the egg, then the breading. Coat evenly on both sides and then lay on baking sheet. Place in oven and cook for 7-12 minutes, until cooked through and crispy on the outside. Meanwhile, make the salad. 

For the salad:

  • 4 cups baby spinach

  • 1 ripe peach, diced

  • 1 cup black beans

  • 1/2 cup corn (I used thawed frozen, roasted corn)

  • 1/2 cup pico de gallo. You can also use fresh tomatoes instead

  • 1/4 cup chopped cilantro

Place all ingredients in a large bowl and toss. Top with Spicy Avocado Dressing (below).

For the dressing:

  • 1 avocado

  • 1/4 cup lime juice

  • 1/2 jalapeno, seeded

Place all ingredients in a blender and blend until smooth. 

Dish out the salad on two plates. Top with dressing and one piece of fish. Enjoy!