NUTRITIOUS RECIPES

Grilled Fish Taco Salad with Veggie Cheddar Shreds

Makes 2 Serving(s)

Ingredients

10 ounces Mahi-Mahi, seasoned and grilled, and cut into 1” cubes
3 cups mixed greens, rinsed and thoroughly dried
1 cup baked tortilla chips, crumbled lightly (approximately 10 – 12 pieces)
2 ounces Veggie Shreds Cheddar Flavor (or simply substitute the Veggie Shreds with your favorite Galaxy product)
1 bunch of scallions, white and light green parts only, sliced thinly

For the vinaigrette:
¼ cup taco sauce
2 tablespoons extra virgin olive oil or vegetable oil
¼ cup rice wine vinegar
½ teaspoon cumin
1 tablespoon honey
1 teaspoon minced garlic
¼ bunch cilantro, chopped
1 lime, juiced

Optional garnish:
1 tablespoon salsa, prepared

Directions

In a medium bowl, place all of the ingredients for the vinaigrette together. Mix with a whisk until incorporated. Reserve.

Place the grilled Mahi-Mahi pieces into a bowl. Spoon one-third of the vinaigrette mixture over the fish. Set aside.

In a large serving bowl or on a platter, place the greens down evenly. Sprinkle the crushed tortilla chips over the greens.

Place the marinated Mahi-Mahi chunks over the greens. Top with scallions, and finally the Veggie Shreds. Spoon the reserved 2/3 of the vinaigrette over the salad.

Garnish the salad with the prepared salsa as desired.