Print Recipe
5 from 2 votes

Key Lime Fish Taco Kale Salad

Ingredients

  • 1 pound snapper or other white fish fillets
  • 2 tablespoons high-heat, neutral oil

Fish Seasoning

  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Key Lime Chipotle Crema

  • 2/3 cup Mexican crema or sour cream
  • 2 chipotles in adobo, plus sauce to taste
  • juice of 1 key lime

Key Lime Vinaigrette

  • 2 tbsp key lime juice
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1-2 minced garlic cloves
  • 1 tsp Fish seasoning
  • 1/3 cup olive oil

For the Salad

  • 1 bunch kale, chopped (approx. 5 cups)
  • 2 cups shredded red cabbage
  • 1 1/2 cups chopped red or yellow bell peppers
  • 1/2 cup thinly sliced radishes
  • 1/2 cup thinly sliced jicama

Optional Toppers and Garnishes:

  • cilantro
  • cherry tomatoes
  • thinly sliced avocado
  • pickled red onions
  • pickled jalapeƱos
  • crumbled queso, shredded pepperjack or cheddar

Instructions

  • Clean and pat the fish fillets dry with a paper towel. Pour the oil in the skillet. Mix up the fish seasoning in a small bowl and set aside. We'll get back to that.
    Add the crema, chipotles and adobo sauce (to taste) and the juice of a key lime to a blender and blend on high power until smooth. Pour into a small bowl or squeeze bottle and refrigerate until ready to use.
    Whisk up all the ingredients for the vinaigrette except the oil. Slowly drizzle in the oil while whisking. Set aside. 
    In a large salad bowl, toss the kale, cabbage, peppers, radishes, and jicama. Pour the vinaigrette over the top and toss well to coat. 
    Heat the oil in the skillet over medium-high. Sprinkle the fish seasoning evenly over all sides of the fillets. Once the oil is hot, arrange the fish in an even layer in the skillet without touching. If necessary, cook two batches. Once the fish is cooked about two-thirds of the way through on one side, turn and finish cooking on the other side. This can take anywhere from 2-5 minutes per side. Test doneness by inserting a skewer into the thickest part of the fillet. As soon as it slips through easily, it's done.
    Transfer the fish to the top of the salad. Sprinkle with cilantro. Arrange cherry tomatoes, avocados, pickled red onions and jalapeƱos, and cheese over the top. Drizzle with key lime chipotle crema.