Fish Taco Salad
I find this salad is a refreshing way to eat local fish while I'm near the coast and to remember the coast when I'm at home.
Ingredients
fresh local fish (your choice), cooked and shredded
cabbage, sliced thin (or pre-made slaw mix)
pico de gallo, salsa or chopped tomatoes, onions, peppers
1 fresh lime
tortilla chips
-=[ Dressing ]=-
mayonnaise
cayenne pepper
lime juice
Directions
A really good dressing for this salad is a simple mixture of mayonnaise, cayenne pepper and a small squeeze of lime juice. I add the cayenne to the mayonnaise in small amounts and mix well before tasting to get the right heat level. Allowing the mixture to sit for 5 or 10 minutes improves the flavor. Add the lime juice right before serving.
Serves: 2 to 4
Please tell us about your favorite recipe that can be prepared in a recreational vehicle kitchen.
Note
You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.
We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.