Cornmeal-Crusted Tilapia Salad Recipe

Name: Cornmeal-Crusted Tilapia Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6-inch) corn tortillas, cut into 1/4-inch strips; Cooking spray; 1 teaspoon chili powder, divided; 3/4 teaspoon salt, divided; 1/4 cup all-purpose flour (about 1 ounce); 1/4 cup yellow cornmeal; 1 teaspoon onion flakes, crushed; 4 (6-ounce) tilapia fillets; 7 teaspoons canola oil, divided; 6 cups chopped romaine lettuce; 1 1/2 cups chopped red bell pepper (about 1 large); 1 cup halved grape tomatoes; 1/4 cup thinly sliced red onion; 2 tablespoons chopped fresh cilantro; 1 1/2 tablespoons fresh lime juice; 1/4 teaspoon Dijon mustard; 1/4 cup preshredded reduced-fat 4-cheese Mexican blend cheese

Servings: persons

4 (6-inch) corn tortillas, cut into 1/4-inch strips
Cooking spray
1 teaspoon chili powder, divided
3/4 teaspoon salt, divided
1/4 cup all-purpose flour (about 1 ounce)
1/4 cup yellow cornmeal
1 teaspoon onion flakes, crushed
4 (6-ounce) tilapia fillets
7 teaspoons canola oil, divided
6 cups chopped romaine lettuce
1 1/2 cups chopped red bell pepper (about 1 large)
1 cup halved grape tomatoes
1/4 cup thinly sliced red onion
2 tablespoons chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
1/4 teaspoon Dijon mustard
1/4 cup preshredded reduced-fat 4-cheese Mexican blend cheese

1
Preheat oven to 425u00b0.
2
Place tortilla strips on a baking sheet lined with foil; lightly coat tortilla strips with cooking spray. Sprinkle strips with 1/2 teaspoon chili powder and 1/4 teaspoon salt. Bake at 425u00b0 for 10 minutes or until crisp, and set aside.
3
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, onion flakes, and the remaining 1/2 teaspoon chili powder in a shallow dish. Sprinkle fish with 1/4 teaspoon salt; dredge in cornmeal mixture.
4
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add fish; cook 3 minutes on each side or until browned and fish flakes easily when tested with a fork or until desired degree of doneness.
5
Combine romaine and next 4 ingredients (through cilantro) in a large bowl. Combine juice, mustard, and remaining 1/4 teaspoon salt in a small bowl, stirring with a whisk. Gradually add remaining 4 teaspoons oil, stirring constantly with a whisk. Drizzle juice mixture over lettuce mixture; toss gently to coat. Place 1 1/2 cups salad mixture on each of 4 plates; sprinkle each serving with 1 tablespoon cheese. Place 1 fish fillet on each salad; top with 5 tortilla strips.

289

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 (6-inch) corn tortillas, cut into 1/4-inch strips, Cooking spray, 1 teaspoon chili powder, divided, 3/4 teaspoon salt, divided, and more.

Yes, Cornmeal-Crusted Tilapia Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cornmeal-Crusted Tilapia Salad

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