Blackened Fish Taco Salad with Cumin Lime Vinaigrette

  • Blackened Fish:
  • 2 tbsp paprika
  • 1 tsp freshly ground pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 4 small tilapia fillets (4 to 5 oz each)
  • 2 tbsp Filippo Berio Organic Extra Virgin Olive Oil
  • Taco Salad:
  • 8 cups chopped Boston lettuce
  • 1 cup corn
  • 1 avocado, peeled and chopped
  • 1 tomato, chopped
  • 3 radishes, thinly sliced
  • 1/4 red onion, sliced
  • 2 tbsp chopped fresh cilantro
  • Crispy Tortilla Strips (see Tip)
  • Lime wedges
  • Cumin-Lime Vinaigrette:
  • 1/4 cup Filippo Berio Organic Extra Virgin Olive Oil
  • 2 tbsp lime juice
  • 1 tsp lime zest
  • 1 clove garlic, minced
  • 1/2 tsp ground cumin
  • 1/4 tsp each salt and freshly ground pepper
    • Blackened Fish:

    • Stir together paprika, pepper, garlic powder, onion powder, oregano, thyme, salt and cayenne until blended; season fillets with paprika mixture and let stand for 5 minutes.
    • Heat oil in large cast iron frying pan or heavy-bottom skillet set over medium heat; cook tilapia for 2 to 3 minutes per side or until blackened on the outside and just cooked through.
    • Taco Salad: Meanwhile, in large bowl, combine lettuce, corn, avocado, tomato, radishes, red onion and cilantro; toss with Cumin-Lime Vinaigrette. Divide among 4 plates. Top with fish fillet; garnish with tortilla strips and lime wedges.

      Lime-Cumin Vinaigrette: Whisk together olive oil, lime juice, lime zest, garlic, cumin, salt and pepper.


      • To make tortilla strips, preheat oven to 425°F. Stack four 7-inch flour tortillas and slice in half. Cut crosswise into 1/2-inch-wide strips. Toss with 2 tbsp olive oil and season with 1/4 tsp salt. Spread in single layer on large baking sheet; bake for 10 minutes or until crispy and lightly golden. Let cool.

    Prep Time

    20 min

    Cook Time

    5 min

    Total Time

    25 min






    Dinners & Main Dishes

    Ingredient: Fish & Seafood

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Hispanic

    Product: Organic

    Associated Smartcut

    Homemade Tortilla Strips

    Tortilla strips are a great way to add crunchiness to your salad, but don’t go running off to the chip aisle! You can make them at home yourself, using Filippo Berio Olive Oil. Just a few simple steps and you can serve them while they’re still warm.


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