Southwestern Fish Taco Salad

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.

Serves: Makes 6 servings.
15 mins Prep time 10 mins Cook time
15 mins Prep time
10 mins Cook time
  • Mix tartar sauce and salsa for dressing. Refrigerate until ready to serve with salad.

  • Pour oil into deep fryer or large heavy skillet, filling no more than 1/3 full. Heat to 375°F on medium heat.

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

  • Toss salad greens, tomatoes and avocados in large bowl. Divide among serving plates. Place fish on greens. Garnish with fried tortilla strips, if desired. Serve salad with dressing.

Cooking tip

Test Kitchen Tip: Substitute cod or pollock for the tilapia.

Nutrition information

(Amount per serving)

  • 474Calories: 474Cholesterol: 50mg
  • Sodium: 1002mgProtein: 18g
  • Total Fat: 34gFiber: 6g
  • Carbohydrate: 24g