Healthy Mexican Fish Salad with Nachos

Fish Tacos were on my mind. I had to get them onto a plate as soon as possible.
Because Mexican ingredients aren’t readily available in India, I improvised but got the flavour just right. The spice and tang of this salad is lingering on my palate the morning after. Need I say more?
fish1 fish2
Shopping List:
  • 10 jalapeño
  • 3 tbsp vinegar or use the preserve in which jalapeño is stored in a bottle
  • 4 green peppers
  • 4 cloves garlic
  • 1 tablespoon oil
  • 1 cup orange juice
  • 1½ cups chicken broth (or use one soup cube with water)
  • ½ cup light beer
  • ½ cup fresh cilantro, chopped
  • 350 gms fish (I used Sole fish here)
  • 1 tbsp yellow mustard
  • 1/2 cabbage
  • 1 cup sweet corn
  • 1 diced tomato
  • 1 diced avocado
  • 1/2 cup chickpea or black beans
  • Salt, sugar, cumin
  1. Step one: Blend jalapeño, 1 tsp salt and sugar each, pinch of cumin and 2 garlic cloves and keep aside.
  2. Step 2: Smoke green peppers on a flame until blackened and blend into a paste. Add the garlic and pepper paste in oil on medium heat. Add on spoon of the  jalapeño sauce. Saute for 1-2 minutes, stirring constantly to prevent burning. Smells will be yummy.
  3. Step 3: Add the orange juice, chicken broth, beer, and cilantro and turn the heat to high to bring to a boil. Add raw fish; reduce heat to medium-low. Simmer for 15-20 minutes. Shred the fish with two forks. Make sure the sauce has substantially reduced.
  4. Step 4: Meanwhile, keep the  jalapeño sauce left in the pan over low heat. Whisk in the mustard and cook the sauce until it reduces by about half.
  5. Step 5: Chop ingredients for salad cabbage, tomatoes, avocado and add beans/chickpeas and corn. Wait until the fish is cool and add into the salad. Top with the reduced  jalapeño sauce.

Notes: Serve with tacos or with Nachos as a snack! Part of the recipe from


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