Yield: 1 servings
|8 ounces||Salmon or other firm fish fillets|
|1 tablespoon||Olive Oil|
|1 tablespoon||Lime or Lemon juice|
|1 teaspoon||Cajun or Jamaican Jerk seasoning; (up to 1-1/2)|
|6 cups||Torn mixed greens|
|2 mediums||Oranges; peeled and sectioned|
|1 cup||Strawberries; halved|
|1 medium||Avocado; halved, seeded, peeled, sliced|
|1 medium||Mango; seeded, peeled, sliced|
|¼ cup||Chopped Macadamia nuts or Almonds; toasted|
|Tarragon-Buttermilk Dressing; (here we go again :-) )|
|Lime peel curls; (optional)|
Brush fish with oil, sprinkle with lime or lemon juice and seasoning. Place in a greased grill basket. Grill for 4-6 minutes for each ½" of thickness or till fish flakes easily, turning once. Tear fish into bite-size pieces.
Combine fish, greens, oranges, strawberries, avocado and nut in a large mixing bowl: toss gently to mix. Spoon into the Tortilla Bowls and drizzle with the dressing. Garnish each serving with a lime peel curl, if desired.
Makes 4 servings.
Tortilla Bowls: Lightly brush 4 9" to 10" flour tortilla and 4 taco salad bows or small oven safe bowls with a small amount of cooking oil. Press tortillas, coated sides up, into molds or bowls. Place a ball of foil in each. Bake in a 350 degree oven for 15 to 20 minutes or till light brown.
Remove foil, let cool. Remove tortillas from molds. Store in airtight containers for up to 5 days.
Tarragon-Buttermilk dressing: Combine ⅓ cup buttermilk; 2 tablespoons light mayonnaise or salad dressing; and 1 teaspoon snipped fresh tarragon or dill or ¼ teaspoon dried tarragon or dillweed, crushed, in a small bowl. Cover and refrigerate for up to one week.
source: Simply Perfect Grilling by Better Home and Gardens Posted to bbq-digest by Stuart Carpenter <sartec@...> on May 31, 1999, converted by MM_Buster v2.0l.