Blackened Fish Taco Salad with Cumin Lime Vinaigrette
Prep Time: 20 min
Cook Time: 5 min
Total Time: 25 min
Servings: 4
RECIPE INGREDIENTS
- 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
RECIPE DIRECTIONS
- 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.
Blackened Fish:
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.
Tip:
• 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.