Jerk Fish Tacos with Asian Slaw and Avocado Lime Sauce
This post is sponsored by Dole. All opinions are my own (always!).
I love foods that can be dunked and I loveeeee March Madness (Go Gophers)! I was challenged by DOLE to use one of their new Chopped Salad Products with a “dunking” twist. I chose to explore a recipe with the Chopped Asian Blend, which includes (drum roll please…)
- Green Cabbage
- Red Cabbage
- Kale
- Broccoli Slaw
- Snapped Peas
- Carrots
It’s time to get creative my friends! I knew I didn’t want to make something typical and I also knew I wanted to mix lots of flavors. Operation jerk + thai = Jerk Fish Tacos with Asian Slaw and Avocado Lime Sauce. It’s gluten free, fresh, and healthy, too!
How could I forget, I made coconut rice too because I’ve been a little obsessed lately.
The avocado lime sauce is incredibly creamy and only calls for a few simple ingredients. I seriously think I’m going to start keeping this on hand at all times. Would be delish spread onto a piece of toast or in place of mayo on a sammie.
I used one of my favorite rubs from Penzey’s Spices for the fish- Jerk Seasoning.
You are more than welcome to cook your fish any way you prefer. If it was nicer, I definitely would have pulled the grill out and given Blake full reigns. Instead, I baked the fish (and still gave Blake full reins). He’s the meat man in this household!
The Asian Slaw- All I can say is I am pumped I have leftovers! I will be eating this straight out of the tupperware
I love that the Asian Blend includes kale! Such a healthy, surprising twist! I have a few more bags to use up, so I am going to sauté some in EVOO and add in some bacon for breakfast
Chopped Salad Blends are genius, if you ask me. All of the things you need in one bag #winning Here are two more Dole Chopped Salad Blend Recipes to inspire you to make one of your own!
My question for you is- What flavors do you like to mix? Inspire me!
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Jerk Fish Tacos with Asian Slaw and Avocado Lime Sauce
Ingredients
For the Fish
- -6 tilapia filets
- -1 tablespoon EVOO
- -squeeze of lime
- -Jerk Seasoning
- -pinch of salt
For the Asian Slaw
- 1 bag of Dole Asian Blend
- ½ cup Greek yogurt
- ⅓ cup Ginger Sesame Dressing (or your favorite Thai style vinaigrette)
- 1 tablespoon sesame seeds
For the Avocado Lime Sauce
- 1 avocado, mashed/pureed
- ⅓ cup Greek yogurt
- 2 tablespoons finely minced cilantro, fresh
- squeeze of lime juice
- pinch of salt
- 1T almond milk
For the Rice
- 1 cup basmati rice
- 1 cup coconut milk (liquid from a full fat can)
- 1 cup water
- 2 teaspoons oranic cane sugar
Instructions
- For the Fish:Place a sheet of tin foil on a large baking sheet and coat with about a tablespoon of EVOO. Then, preheat your oven to 350F.
- Next, squeeze some lime juice (I used half a lime) on the tilapia filets and lightly sprinkle on your Jerk seasoning to both sides. If your jerk seasoning is salt free, feel free to add a pinch.
- Place tilapia filets onto baking sheet and bake for about 20 minutes at 350F or until they begin to brown. Let cool for a few minutes, then slice into bit size pieces.
- For the Asian Slaw: in a large bowl, mix together 1 bag of Dole Asian Blend, ½ cup of Greek yogurt, ⅓ cup of Ginger Sesame Dressing, and 1 tablespoon of sesame seeds until combined.
- For the Avocado Lime Sauce:In a medium size bowl, mash an avocado using a fork. Then, add in ⅓ cup Greek yogurt, a pinch of salt, a squeeze of lime juice, 2 tablespoons of minced cilantro, and a splash of almond milk. Mix with a fork until smooth.
- For the Rice:In a medium size pot, bring 1 cup of basmati rice, 1 cup of coconut milk, 1 cup of water, and 2 teaspoons of organic cane sugar to a rolling boil. Then, turn burner to low and let simmer for about 10-15 minutes or until liquid is absorbed.
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