Kale fish tacos with a sweet, smoky touch of adobo sauce.
Prep Time: 15 minutes
Cook Time: 15 minutes
4 tbsp olive oil
2 tsp balsamic vinegar
1/2 tsp garlic salt
3 1/2 tsp fresh lemon juice, divided
dash lemon pepper
4 8-oz cod fillets, fresh or thawed frozen
1 12-oz package Eat Smart Sweet Kale Salad
1 tsp adobo sauce from can of chipotle peppers
1 clove garlic, minced
8 corn tortillas
1 avocado, pitted, peeled and sliced into 16 wedges
1/2 cup cilantro, rinsed, dried and chopped
salt and pepper to taste
Preheat oven to 400°F. In a small bowl, whisk olive oil, balsamic vinegar, garlic salt, two teaspoons lemon juice and lemon pepper. Add fish to marinade, flipping to coat. Place fish in a baking dish. Pour remaining marinade over fish. Bake for 10-15 minutes or until internal temperature reaches 145° F.
While fish is baking, make dressing. Whisk together one packet of dressing from Sweet Kale Salad bag, adobo sauce, 1 ½ teaspoons lemon juice and garlic. Add salt and pepper to taste.
In a large bowl, add the Sweet Kale Salad vegetable blend, setting aside cranberries and pumpkins seeds for another use. Toss salad with dressing. In a small skillet, warm tortillas one at a time in a dry pan.
Place half of each fish fillet onto each corn tortilla, top with salad blend, avocado and cilantro.