Southwestern Fish Taco Salad Recipe

Crispy pieces of fried fish top this Southwestern taco salad. OLD BAY Seasoning boosts the flavor of the McCormick® Fish Fry Seafood Fry Mix for a perfectly seasoned taste.
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  • 1/2 cup McCormick® Original Tartar Sauce for Seafood
  • 1/2 cup prepared salsa
  • 1 pound tilapia fillets, cut into serving-size pieces
  • 1/2 cup McCormick® Fish Fry Seafood Fry Mix
  • Vegetable oil for frying
  • 2 teaspoons OLD BAY® Seasoning or OLD BAY® with Garlic & Herb Seasoning
  • 1 bag (10 ounces) mixed salad greens
  • 2 tomatoes, chopped
  • 2 avocados, peeled and sliced into thin wedges
15 mins
10 mins
1. Mix tartar sauce and salsa for dressing. Refrigerate until ready to serve with salad.

2. Dip fillets in water; shake off excess. Coat with Fry Mix.

3. Pour oil into deep fryer or large heavy skillet, filling no more than 1/3 full. Heat to 375°F on medium heat. Fry fish, a few pieces at a time, 3 to 4 minutes or until golden brown, turning once to brown evenly. Drain on paper towels. Sprinkle fish with Old Bay.

4. Toss salad greens, tomatoes and avocados in large bowl. Divide among serving plates. Place fish on greens. Serve with dressing.Test Kitchen Tip: Substitute cod or pollock for the tilapia.
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Nutrition (per serving)
Calories: 474 Calories
Fat: 34 Grams
Protein: 18 Grams
Cholesterol: 50 Milligrams
Carbohydrates: 24 Grams
Sodium: 1,002 Milligrams
Fiber: 6 Grams

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