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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

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Ready In 45 Minutes

Servings: 4

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Cooking Instructions

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Step 1

• 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.
• INGREDIENTS:
  
• EQUIPMENT:
  
• Length: 15 minutes

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Step 2

• Heat over medium-high heat.Working in batches, add a few tortilla strips at a time and fry until golden, about 1 minute.
• INGREDIENTS:
  
• Length: 1 minutes

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Step 3

• Drain on paper towel lined plate and sprinkle with a little salt.
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• EQUIPMENT:
  

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Step 4

• 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.
• INGREDIENTS:
  
• EQUIPMENT:
  
• Length: 4 minutes

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Step 5

• Add a few tortilla strips to the plate.
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Step 6

• 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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