Mexican · Lunch
Cod Salad with Tomato and Chili
Pan-seared cod flakes over romaine lettuce, topped with fresh tomato, cucumber, red onion, and jalapeño tossed with cilantro, lime juice, and olive oil. Crumbled cotija cheese finishes this bright Mexican salad with fresh chili heat.
$7
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
336Calories
40.9gProtein
13.9gFat
12.6gCarbs
6.1gSugar
3.6gFiber
859mgSodium
123mgChol
3.9gSat Fat
1180mgPotassium
260mgCalcium
2.1mgIron
1.5mcgVitamin B12
32mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
spice-route
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Pat cod dry and season both sides with salt and pepper; dice tomato and cucumber, slice onion thinly, and chop jalapeno and cilantro.
2
Sear
Heat 1 tsp olive oil in a skillet over medium-high until shimmering; sear cod for 3 to 4 minutes per side until opaque and flaking.
3
Rest
Transfer cod to a plate and let sit for 2 minutes until juices settle, then break into large flakes with a fork.
4
Plate
Spread romaine on a plate, top with tomato mixture tossed with remaining oil, cilantro, lime juice, and jalapeño, scatter cod flakes and cotija cheese over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g cod fillet
- 22 small tomato (about 90g)
- 11 cucumber (about 60g)
- 11 small red onion (about 25g)
- 11 jalapeno (about 7g)
- 4 tbsp4 tbsp cilantro
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp olive oil, for the dressing
- 2 tsp2 tsp olive oil, for searing
- 2 cup2 cup romaine lettuce (about 40g)
- 1.4 oz40g cotija cheese
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
