Fish Taco Salad with Cranberry Avocado Crema

Ingredients (serves 2):

  • 1 pound (or two medium fillets) flaky white fish such as tilapia
  • 2 tbs olive oil
  • 2 tbs lime juice (divided)
  • 1/4 tsp salt (divided)
  • ½ medium avocado
  • 1 small jalapeno pepper (optional based on desired spice level)
  • ½ jar 7.6 oz HerbNZest Chipotle Cranberry Relish
  • 6 large lettuce leaves
  • ¼ cup tomatoes chopped
  • 10-15 corn chips
  • ¼ cup boiled corn


For fish: Marinade fish in 1 tbsp lime juice and 1/8 tsp salt for ½ hour. In a skillet, fry fish in medium heat for 3 minutes on each side. Cool down and break into 1 inch pieces.

For crema: In a grinder, grind avocado, HerbNZest Chipotle Cranberry Orange Relish, 1 tbsp lime juice, 1/8 tsp salt, and jalapeno into a thick sauce.

For salad: Toss 2 large lettuce leaves chopped, tomatoes, chips, corn, fish, sauce, and chips. Serve with more crema on top.

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  • Deboleena Dutta