0 fish taco salad

this salad is an adaptation of a fish taco recipe {no taco shells, plain yogurt instead of sour cream, etc.}. it's a favorite of ours. we've become quite fond of this filling & refreshing meal & are sure you will too!

ingredients:

1/2 cup plain yogurt

4 Tbs. fresh lime juice

course salt & freshly ground pepper

1 small red cabbage, thinly shredded

4 green onions, thinly sliced

3 jalapeños {one miced & two sliced in half} 

2 Tbs. olive oil

1 pound tilapia {cut into large chunks}

1/2 cup fresh cilantro leaves

directions:

in a large bowl, combine the plain yogurt & lime juice; season with salt & pepper. transfer half the mixture to a small dish for serving later. toss the cabbage, green onions & minced jalapeño with the remaining mixture. 

in a large nonstick skillet, heat the oil and jalapeño halves over medium-high heat; swirl to coat the bottom of the pan. season the tilapia chunks with salt & pepper on each side. in two batches cook the fish until golden brown on both sides {about 5-6 minutes}. keep roasted jalapeños.

place cabbage mixture on plate and top with tilapia. top with cilantro leaves and roasted jalapeños. drizzle the rest of the yogurt sauce on top and serve immediately. enjoy!

*note: you may want to wear gloves when handling the jalapeños, & use a spoon to scoop out the seeds rather than your hands.

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