wild cod taco salad

               When wild cod goes on sale at whole foods I begin strategizing. This time Mexican flavors
                came dancing into my mind. I usually reach for a flavor packet and add whatever protein
               I'm using, but with fish, I always find it a bit too much as though it never left the water.
               I made the fish super crispy first, and then added the layers of flavors. I gotta say, it was
               one of the most amazing things I've made and because I rarely use a recipe and always forget
               what I've done, I'm writing it down now, as I begin to pack for my trip to Los Angeles.

                Time; really fast

                                      Wild Cod Fish Taco Salad

                 1 lb. wild cod cut into bite size pieces

                 1 can chopped jalapeno peppers

                 1 red onion rough chopped

                 garlic powder and salt and pepper

                 grape tomatoes

                 baby spinach for the base
       
                 1 ripe avocado

                 1 lemon and olive oil

                 1 jar of salsa (your choice, I had medium hot)

                 1 package of Frontera Key Lime Cilantro skillet sauce

                  grated sharp cheddar cheese

                  beaten egg whites

                  rice flour

                 coconut, canola or grapeseed oil for frying

                                 Method;

            1.     dredge the fish pieces in the egg whites and then rice flour. Sprinkle the pieces with garlic

                    powder, salt and pepper. Heat a pan and AFTER it's hot add Coconut, Canola or

                    Grapeseed oil to it.

            2.     without overcrowding, fry the fish and set aside when golden and crispy.

            3.     set another small pan up to heat and add oil AFTER its hot. Add to this pan the onion

                    and jalapeno peppers. (about a heaping Tablespoon).

            4.     take out some beautiful plates or bowls and lay the spinach or any greens in them.

            5.     squeeze lemon juice and drizzle olive oil over the greens.

            6.     add the Frontera Skillet Sauce to the onion pan and combine. Take the mixture and

                    evenly distribute this over the greens.

            7.     sprinkle grape tomatoes, and avocado cubes over greens.

            8.     add fried fish pieces and top those with salsa.

            9.     let it rain cheddar cheese and resist tasting it as you walk to the table :)

                            note;     rice flour is not only gluten free but it adds a crispness that can't be beat.

                                                                                                                       Kisses, Zan