Preheat oven to 350 degrees. Shape and bake taco shells according to packaged directions.
Use top-quality tilapia from Hy-Vee to make a delicious Tilapia Taco Salad with Dill Pickle and Caper Cream. Prepare in just 30 minutes!
Servings and Ingredients
|1 (6.2-oz.) pkg. taco salad shells, (4 ct.)|
|¼ c. Hy-Vee mayonnaise|
|2 tbsp. Hy-Vee kosher dill pickles, finely chopped, plus additional 1 Tbsp. brine|
|1 tbsp. Gustare Vita capers, drained|
|2 tbsp. fresh lime juice, divided|
|½ tsp. coarse-ground black pepper|
|2 ripe avocados, seeded, peeled, and chopped|
|1 c. cherry tomatoes, halved|
|½ c. fresh cilantro, plus additional for garnish|
|4 (4- to 6-oz.) fresh Rainforest tilapia fillets|
|1 (1.25-oz.) Hy-Vee 25% less sodium taco seasoning|
|1 ½ (10-oz. each) pkgs. Hy-Vee hearts of romaine, chopped|
Things To Grab
- Hy-Vee nonstick cooking spray
- Charcoal or gas grill
- Large grill basket or grill screen
- Small bowl
- Paper towels
Preheat a charcoal or gas grill for indirect cooking over medium-high heat (375 degrees). Spray a large grill basket or grill screen with nonstick spray; set aside.
Stir together mayonnaise, chopped pickles and brine, capers, 1 tablespoon lime juice, and black pepper in a small bowl; set aside.
Combine avocados, tomatoes, 1/2 cup cilantro, and remaining 1 tablespoon lime juice in another small bowl; set aside.
Pat tilapia dry with paper towels; sprinkle both sides evenly with taco seasoning. Place in grill basket or on grill screen. Grill 6 to 9 minutes or until fish reaches 145 degrees, turning halfway through. Transfer tilapia to a cutting board; flake into large pieces.
Divide romaine, tilapia, and avocado mixture evenly among tortilla bowls. Drizzle with mayonnaise mixture. Garnish with additional cilantro, if desired.
Amounts Per Serving
- Total Fat: 33g
- Cholesterol: 65mg
- Sodium: 770mg
- Total Carbohydrates: 33g
- Protein: 27g