Dinner

Baja Fish Taco Salad

Prep time: 40 minutes • Cook time: 20 minutes

Yields: 4

Baja Fish Taco Salad EarthboundFarm
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Ingredients

  • 1 bag Earthbound Farm Organic Southwest Chopped Salad Kit
  • Fish:
  • 1 lb tilapia or cod
  • 3/4 cup flour
  • 1 1/2 Tbsp cornstarch
  • 3/4 tsp salt
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 3/4 cup beer (preferably an IPA)
  • vegetable oil for frying
  • Pico de Gallo:
  • 10.5 oz organic cherry tomatoes, halved
  • 1/2 cup diced red onion
  • 1 large jalepeno, seeds removed and diced
  • 2 Tbsp minced cilantro
  • 2 limes, juiced
  • Turmeric Sour Cream:
  • 8 oz sour cream
  • 1/4 cup lemon juice
  • 1 tsp ground turmeric
  • 1/2 tsp salt
  • 1/4 tsp garlic powder

Earthbound Farm partnered with thefeedfeed and C.R.A.V.I.N.G.S to create this delicious Southwestern Fish taco dish. The Southwest Chopped Salad kit features a crisp blend of veggies, tortilla strips, sunflower seeds, and a tangy tomatillo dressing-

Partner this up with taco-inspired elements like homemade pico de gallo, a tart lemon-turmeric sour cream, and crisp beer-batter fish to complement the flavors in this tasty kit!

To make the pico de gallo mix all the ingredients in a small bowl and stir to combine. Season with salt and pepper and refrigerate until ready to serve.

To make the sour cream, whisk the ingredients together and refrigerate until ready to use.

For the beer batter whisk together all your dry ingredients until combined.

Carefully whisk in beer and refrigerate for 20 minutes.

Meanwhile prep the fish by cubing into 1 to 2 inch chucks.

Heat about 2-3 inches of vegetable oil in a medium heavy-bottomed pan on medium-high heat.

Dredge fish in batter, shake off excess, and fry in batches. Be careful, it splatters!

Remove fish with metal tongs and drain on a paper towel lined plate. Repeat with remaining fish.

Assemble Salads: In a large bowl mix the Southwest Earthbound Salad kit with the included tomatillo dressing, sunflower seeds, and tortilla strips.

Dish out salad into 4 bowls.

Top with fried fish, a spoonful of pico de gallo, a drizzle of sour cream, and a sprinkling of queso fresco.

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