Tropical Mexican Salad with Fish

Name: Tropical Mexican Salad with Fish
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 avocados, sliced lengthwise (tablespoon lime juice over); 59 milliliters beer; 1 can corn, drained; 1 can kidney beans, drained and rinsed; 1 teaspoon cumin; 2 egg whites; 454 grams white fish such as halibut or tilapia (I used sole because it was on sale this week); 4 servings Phil wants to eat more fish, but doesnt really like fish; 4 servings This is the same way I make the fish for fish and chips; 1 clove garlic; 1 jalapeno, seeds removed, chopped; 1 juice of lime; 1 mango, peeled and sliced (tablespoon lime juice over); 4 servings Bella loves beans, corn and avocados; 1 bag mixed greens; 59 milliliters olive oil; 3 Tbsps orange juice; 355 milliliters panko bread crumbs; 1 teaspoons paprika; 2 Tbsps red wine vinegar; 1 Roma tomato, chopped; 4 servings Toss salad greens with beans, corn, and desired amount of vinaigrette. Arrange mango, avocado, and fish on top; 4 servings salt and pepper; 1 Tbsp mixed seasoning (such as Mrs. Dash or Trader Joes 21 Seasoning Salute); 4 servings Salsa Vinaigrette: inspiration came from this taco salad dressing; 4 servings Im super excited by the nice weather and dreaming of summertime

Tropical Mexican Salad with Fish

Tropical Mexican Salad with Fish is a dairy free and pescatarian recipe with 4 servings. One portion of this dish contains about 47g of protein, 34g of fat, and a total of 809 calories. This recipe covers 48% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of Mexican cuisine. Head to the store and pick up toss salad greens, panko bread crumbs, corn, and a few other things to make it today. To use up the juice of lime you could follow this main course with the Cranberry-Orange Juice Slushee as a dessert.

Ingredients

Servings:

avocados, sliced lengthwise (tablespoon lime juice over)59milliliters

beer 1can

corn, drained 1can

kidney beans, drained and rinsed 1teaspoon

cumin 2

egg whites 454grams

white fish such as halibut or tilapia (I used sole because it was on sale this week)4servings

Phil wants to eat more fish, but doesn't really like fish 4servings

This is the same way I make the fish for fish and chips 1clove

garlic 1

jalapeno, seeds removed, chopped 1

juice of lime 1

mango, peeled and sliced (tablespoon lime juice over)4servings

Bella loves beans, corn and avocados 1bag

mixed greens 59milliliters

olive oil 3Tbsps

orange juice 355milliliters

panko bread crumbs 1teaspoons

paprika 2Tbsps

red wine vinegar 1

Roma tomato, chopped 4servings

Toss salad greens with beans, corn, and desired amount of vinaigrette. Arrange mango, avocado, and fish on top 4servings

salt and pepper 1Tbsp

mixed seasoning (such as Mrs. Dash or Trader Joe's 21 Seasoning Salute)4servings

Salsa Vinaigrette: inspiration came from this taco salad dressing 4servings

I'm super excited by the nice weather and dreaming of summertime

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Sandhi Sanford and Benedict Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 65 dollars per bottle.