Name: Blackened Fish Taco Salad with Cilantro Lime Vinaigrette
Ingredients: any firm white fish (mahi, tilapia, grouper); Chef Prudhomme’s Blackened Redfish Magic seasoning; romaine, torn; tomatoes, chopped; red onion, sliced or chopped; jalapeno, sliced; avocado, chopped; corn; 1/4 cup of lime juice and white vinegar combined (1-2 limes, juiced plus white vinegar); 1/2 -3/4 cup light oil (I use grapeseed oil, but light olive oil, vegetable oil or canola oil would be great); 1 garlic clove; 1 tablespoon of honey; 1 bunch of cilantro; salt and pepper to taste

Ingredients

any firm white fish (mahi, tilapia, grouper)
Chef Prudhomme’s Blackened Redfish Magic seasoning
romaine, torn
tomatoes, chopped
red onion, sliced or chopped
jalapeno, sliced
avocado, chopped
corn

Cilantro Lime Dressing

1/4 cup of lime juice and white vinegar combined (1–2 limes, juiced plus white vinegar)
1/2 –3/4 cup light oil (I use grapeseed oil, but light olive oil, vegetable oil or canola oil would be great)
1 garlic clove
1 tablespoon of honey
1 bunch of cilantro
salt and pepper to taste

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Instructions

Heat nonstick skillet over medium high heat. Pat fish fillet with dry paper towel, then season liberally with seasoning. Add a teaspoon or two of light oil to skillet (or nonstick spray), then gently add fish to pan. Cook for approximately 3-4 minutes, until bottom layer of fish is cooked and looks “white”. Gently turn fish and cook for another 3-4 minutes or until fish is completely cooked through and flaky. Assemble salad, top with fish and Cilantro Lime Dressing and enjoy.

Cilantro Lime Dressing

Combine all ingredients in blender or food processor. Store in airtight container or jar in refrigerator for up to 1 week.