Cornmeal-Crusted Tilapia Salad

Cornmeal-Crusted Tilapia Salad
Photo by Lee Harrelson

Ingredients

  • 6 cups chopped romaine lettuce
  • 7 teaspoons canola oil, divided
  • ¼ cup all-purpose flour (about 1 ounce)
  • 6 cups chopped romaine lettuce
  • 1 ½ tablespoons fresh lime juice
  • ¼ cup yellow cornmeal
  • ¼ teaspoon Dijon mustard
  • + 27 more ingredients
    • ¼ cup yellow cornmeal
    • 1 cup halved grape tomatoes
    • 1 teaspoon onion flakes, crushed
    • ¼ cup all-purpose flour (about 1 ounce)
    • ¼ teaspoon Dijon mustard
    • 2 tablespoons chopped fresh cilantro
    • 1 teaspoon chili powder, divided
    • Cooking spray
    • 1 cup halved grape tomatoes
    • 2 tablespoons chopped fresh cilantro
    • 1 teaspoon onion flakes, crushed
    • 1 ½ cups chopped red bell pepper (about 1 large)
    • 4 (6-inch) corn tortillas, cut into 1/4-inch strips
    • ¾ teaspoon salt, divided
    • 1 teaspoon chili powder, divided
    • ¼ cup thinly sliced red onion
    • ¼ cup preshredded reduced-fat 4-cheese Mexican blend cheese
    • 1 ½ tablespoons fresh lime juice
    • 7 teaspoons canola oil, divided
    • Cooking spray
    • 4 (6-inch) corn tortillas, cut into 1/4-inch strips
    • ¼ cup preshredded reduced-fat 4-cheese Mexican blend cheese
    • ¾ teaspoon salt, divided
    • ¼ cup thinly sliced red onion
    • 1 ½ cups chopped red bell pepper (about 1 large)
    • 4 (6-ounce) tilapia fillets
    • 4 (6-ounce) tilapia fillets

Preheat oven to 425°. 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 425° for 10 minutes or until crisp, and set aside. Lightly spoon flour into a dry measuring...

View full recipe at My Recipes

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