Blackened Fish Taco Salad with Cumin Lime Vinaigrette
- 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.
Ingredient: Fish & Seafood
Cooking Method: Sauté / Pan Fry
World Cuisine: Hispanic