Grilled Fish Taco Salad with GO Veggie! Lactose Free Cheddar Shreds

Grilled Fish Taco Salad with GO Veggie! Lactose Free Cheddar Shreds

Servings: 2

Lactose Intolerant
Recipe Directions
Nutrition Information

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 GO Veggie! Lactose Free Cheddar Shreds
  • 1 bunch of scallions, white and light green parts only, sliced thinly

Vinaigrette Ingredients:

  • 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 Ingredients:

  • 1 tablespoon salsa, prepared

Instructions

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 shreds. Spoon the reserved 2/3 of the vinaigrette over the salad.

Garnish the salad with the prepared salsa as desired.