Fish Taco Salad Bowl

Ingredients

• 8 radishes thinly sliced
• 1/2 cucumber halved lengthwise, seeded, and cut into thin half moons
• 1/2 red onion cut into wedges, then slivered
• 1/2 cup yellow pepper or thinly sliced red
• 2 tablespoons fresh lime juice or vegetable, divided
• 4 tablespoons canola oil or vegetable, divided
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• kosher salt to taste
• freshly ground pepper to taste
• 1 1/2 pounds white fish fillets flaky, such as cod, halibut, or red snapper, cut crosswise into 1-inch wide slices
• 1 clove garlic finely minced
• 8 cups romaine hearts thinly shredded
• 2 tablespoons cider vinegar or rice wine
• avocado Diced
• fresh cilantro leaves optional
• tortilla chips

Nutrition

• Calories : 460 calories
• Carbohydrate : 16 grams
• Cholesterol : 100 milligrams
• Fat : 28 grams
• Fiber : 5 grams
• Protein : 35 grams
• SaturatedFat : 3 grams
• Sodium : 320 milligrams
• Sugar : 3 grams