Tilapia Taco Salad

This recipe is not your authentic Mexican dish. It’s intended to be more of an elevated, gourmet version. I LOVE all Mexican food, and usually prefer the authentic version. But this really is tasty, especially when you’re in the mood to fancy it up a bit.

This post may contain affiliate links. Learn more about my disclosure.

Ingredients:

tilapia fillet for each person (half for kids), thawed or fresh

spring mix of baby lettuce & baby greens

radish (about one per person), sliced

black olives

sweet potato, diced

hominy

green onion sliced

tomato, diced

cilantro, handful- chopped

red quinoa tortilla chips

avocado, diced

olive oil

taco seasoning

salt & pepper

Briana’s red blush vinaigrette dressing

juice from 1 lime

Directions:

Preheat your oven to 425 F degrees. Drizzle a few tablespoons of olive oil over a sheet pan (make sure it’s got a lip around the edge). Stir the diced sweet potato around in the olive oil. Sprinkle with taco seasoning, salt and pepper. Stick in the oven for 15 minutes.

While the sweet potatoes are roasting, grab a frying pan, drizzle with a couple of tablespoons of olive oil and warm it up to medium high heat. Throw the tilapia fillets in there, sprinkle with taco seasoning, salt and pepper. Cook for 3-4 minutes on each side, depending on the thickness of the fillet. When it is done cooking, pull off of the heat and drizzle with lime juice.

When the sweet potatoes have been cooking for 15 minutes, add the hominy, stir around, and roast for 5 more minutes.

Now all you have to do is assemble the salad and serve!

I love the Briana’s dressing because it is sweet, but my kids use ranch, Caesar or the Bolthouse Farms Avocado Cilantro dressing.