Southwestern Fish Taco Salad

Ingredients

6

Servings

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 Substitutions available
- OLD BAY® with Garlic & Herb Seasoning
1 bag (10 ounces) mixed salad greens
2 tomatoes, chopped
2 avocados, peeled and sliced into thin wedges

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.

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