southwestern-fish-taco-salad
salads sides

Southwestern Fish Taco Salad

We took the fish taco - a culinary masterpiece in taste and simplicity - and made it a salad, then gave it a Southwestern twist with a Chesapeake Bay twist! Too many twists? We think not! The more flavors, the merrier the mouth.
  • 15m

    prep time

  • 10m

    Cook Time

  • 474

    Calories

  • 9

    Ingredients

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Ingredients

6

Servings

  • 1/2 cup OLD BAY® Tartar Sauce
  • 1/2 cup salsa prepared
  • vegetable oil (for frying)
  • 1 pound cod or Pollock fillets cut into serving-size pieces
  • 3/4 cup McCormick®Fish Fry Seafood Fry Mix
  • 1 teaspoon OLD BAY® Seasoning With Garlic & Herb
  • 1 bag (10 ounces) mixed salad greens
  • 2 tomatoes chopped
  • 2 avocados peeled and thinly sliced

Instructions

  • Dressing: Blend tartar sauce and salsa. Refrigerate until ready to serve with salad.

    Pour oil into large skillet filling no more than 1/3 full. Heat on medium-high to 375° F. Coat and fry fish with Fish Fry Mix as directed on package. Cool slightly. Sprinkle with OLD BAY.

    Toss salad greens tomatoes and avocados in large bowl. Divide among serving plates. Top with tasty fried fish and serve with saucy dressing.

Nutrition information (per Serving)

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