Coconut Flour Fish Taco Salad with Onion Salt Sweet Potato Hash

Does this coconut flour fish taco salad with onion salt sweet potato hash sound crazy? Well, it was a total party in my mouth but honestly a really easy dinner to pull together.

As I mentioned in this grouper post and this halibut post, I am totally in love with the Wabash Seafood Company and the amazing fish they are now selling retail. One night recently the hubby was out so I had a little more freedom to experiment (not that he isn’t willing to eat most things I make, but I sort of feel bad for the guy when he has to constantly be my guinea pig!), so I decided to break open a few new items I’d recently picked up at TJ’s – I swear that store is like a fine wine, getting better with age.

I had finally snagged myself some coconut flour which I know has been all the rage for a while, but I’m not a HUGE coconut person so I’d put off diving into the trend. I also recently grabbed both the onion salt seasoning blend and the chile lime blend (can I just tell you how much I love the fruit stands in LA that serve up hunks of cucumber, watermelon, etc with a big squeeze of lime and chile seasoning? so I obviously had to get this TJ’s version). Anywho, with all these new ingredients and a hankering for fish tacos which I didn’t get to have while recently in my hometown in southern California,  I set out to make a fish taco salad and a sweet potato/onion hash.

What I used:

  • 1 tilapia filet (use any white fish you like, 1 filet per person) – I cut my large filet into two pieces to make it more manageable
  • 2-3 spoonfuls of  Trader Joe’s Chile Lime Seasoning Blend
  • About 1/2 cup of Trader Joe’s Coconut Flour (optional, could use other flour or none at all)
  • 1 egg beaten
  • 2 small sweet potatoes or 1 large per person
  • 1/2 yellow or sweet onion
  • Liberal sprinkling of Trader Joes Onion Salt seasoning for the potatoes
  • 1/2 bag of butter lettuce
  • 1/2 an avocado
  • 1/2 package of Trader Joe’s Pico de gallo
  • 2 spoonfuls of Trader Joe’s Salsa Verde

How to:

  1. Put your coconut flour on a plate or shallow bowl and liberally season with the chile lime seasoning. Beat the egg in a shallow wide bowl.
  2. Rinse and pat dry your fish, then dredge in the coconut flour/seasoning mix covering all sides, give it a quick egg bath, and then once more in the flour mixture
  3. Pan sear the fish on high heat in your choice of oil until golden on both sides, then place in the oven at 400 for 10 minutes or until done.
  4. Cut your sweet potato into little bite sized pieces, toss in olive oil and the onion salt seasoning and roast in the oven at 400 for 40 minutes. Remove from the oven and finish sautéing in a pan with the diced onion until it’s all fully cooked – you can start the onion while the other stuff is cooking and then just toss the potatoes in.
  5. Fill a shallow bowl with butter lettuce, add a few big spoonfuls of pico de gallo, then sprinkle liberally with your sweet potatoes, add the sliced avocado and tilapia. Top the whole thing with a few spoonfuls of salsa verde (or lemon!).

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