Dinner for 2

Seafood Taco Salad

Name: Seafood Taco Salad
Total time: 30 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 cup jicama root; 1 cup pineapple chunks; 1/2 cup vidalia onion; 1 red bell pepper; 1 tbsp lime juice; 1 tbsp pineapple juice; 1 tbsp parsley; 1/4 tsp chili powder; 1/4 tsp salt; 1/4 tsp red pepper flakes (optional); 1/2 lb white fish; 1/4 lb shrimp; 2 tbsp lime juice; 1/2 tsp salt; 1/2 tsp red pepper flakes (optional); 4 large romaine leaves; 2 cup shredded cabbage; tortilla chips (optional)

White fish and shrimp top crunchy cabbage and romaine with a bright jicama, pineapple, and lime salsa.

$10.25per serving $$$$

30 minstart to table

2servings

Mexican Dairy-free Dinners Lunches Summer

Ingredients

2 cup jicama root
1 cup pineapple chunks
1/2 cup vidalia onion
1 red bell pepper
1 tbsp lime juice
1 tbsp pineapple juice
1 tbsp parsley
1/4 tsp chili powder
1/4 tsp salt
1/4 tsp red pepper flakes (optional)
1/2 lb white fish
1/4 lb shrimp
2 tbsp lime juice
1/2 tsp salt
1/2 tsp red pepper flakes (optional)
4 large romaine leaves
2 cup shredded cabbage
tortilla chips (optional)

Steps

Dice the jicama, pineapple, onion, and red bell pepper, then mix them with pineapple juice, 1 tablespoon lime juice, parsley, chili powder, salt, and red pepper flakes.
Season the fish and shrimp with 2 tablespoons lime juice, salt, and red pepper flakes.
Heat a lightly oiled skillet over medium heat and cook the fish for 3 to 4 minutes per side until it reaches 145 F and flakes easily.
Cook the shrimp in the same skillet for 3 to 4 minutes until pink and opaque.
Shred the cabbage and slice the romaine leaves.
Arrange the cabbage and romaine on plates, add the seafood and salsa, and top with tortilla chips if using.

Main ingredient on sale this week? See what to make with white fish (tilapia, cod, haddock) on sale.