Substances:
- one tbsp ancho chili powder
- one avocado
- handful of cherry tomatoes, sliced in halves percent
- Modest bunch of cilantro leaves, finely chopped
- one lb fish
- Frozen corn, heated
- one jalapeno pepper
- three lime, juiced
- one/4 crimson onion, finely sliced
- 1/two tbsp red pepper flakes
- one 1/2 heads of romaine lettuce, chopped and washed
- Refreshing salsa
- salt and pepper
- Tortilla, sliced into strips
- 1/4 c vegetable oil
Guidance:
- Position fish in glass container. In a compact bowl, incorporate all of the marinade components, and place fish. Gently toss fish to cover both equally sides and set apart to marinate for 15 minutes. Preheat grill to medium heat.
- Fill half of the frying pan with oil. Heat about medium heat.
- Operating in batches, insert a several tortilla strips at a time and fry until golden, about 1 minute. Drain on paper towel lined plate and sprinkle with a tiny amount of salt.
- Place a piece of tin foil on to the grill and add fish. Cook about four minutes for each side, or till tender and done.
- On huge plates or bowls, assemble your salad. Get started with lettuce on bottom, add tomatoes and onions, then corn. Put a piece of fish on top with a dollop of new salsa, and drizzle with dressing. Add a couple of tortilla strips to the plate and if including rice, place it to the side or serve on a plate.