Crispy Fish Taco Salad Recipe from Jessica Seinfeld
Step-by-step instructions to make Crispy Fish Taco Salad in just about 20 minutes
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Skillet
- Stove
- Spatula
- Tongs
- Paper towel
- Plate
Ingredients
- 1 head napa cabbage
- 1 avocado
- 2 scallions
- 8 radishes
- A small handful of fresh cilantro sprigs
- ¾ cup Greek yogurt
- 1 tablespoon fresh lime juice
- ½ teaspoon chipotle powder
- 1 teaspoon kosher salt
- 8 ounces flaky white fish fillet, such as hake or cod (about 1 inch thick and 3 inches wide)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ cup plus 3 tablespoons beer, such as Negro Modelo
- Extra virgin olive oil, for frying
- 1 lime, cut into wedges
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