April Recipes

Tilapia Taco Salad with Dill Pickle and Caper Cream

30 Minutes Or Less Badge
Tortilla bowls of Tilapia Taco Salad with Dill Pickle and Caper Cream
Hands On:
23 minutes
Total Time:
30 minutes


  • 1 (6.2-oz.) pkg. taco salad shells, (4 ct.)
  • ¼ cup Hy-Vee mayonnaise
  • 2 tbsp Hy-Vee kosher dill pickles, finely chopped, plus additional 1 Tbsp. brine
  • 1 tbsp Gustare Vita capers, drained
  • 2 tbsp fresh lime juice, divided
  • ½ tsp coarse-ground black pepper
  • 2 ripe avocados, seeded, peeled, and chopped
  • 1 cup cherry tomatoes, halved
  • ½ cup fresh cilantro, plus additional for garnish
  • 4 (4- to 6-oz.) fresh Rainforest tilapia fillets
  • 1 (1.25-oz.) Hy-Vee 25% less sodium taco seasoning packet
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Preheat oven to 350°. Shape and bake taco shells according to packaged directions.
Preheat a charcoal or gas grill for indirect cooking over medium-high heat (375°). Spray a large grill basket or grill screen with nonstick spray; set aside.
Stir together mayonnaise, chopped pickles and brine, capers, 1 tablespoon lime juice, and black pepper in a small bowl; set aside.
Combine avocados, tomatoes, ½ cup cilantro, and remaining 1 tablespoon lime juice in another small bowl; set aside.
Pat tilapia dry with paper towels; sprinkle both sides evenly with taco seasoning. Place in grill basket or on grill screen. Grill 6 to 9 minutes or until fish reaches 145°, turning halfway through. Transfer tilapia to a cutting board; flake into large pieces.
Divide romaine, tilapia, and avocado mixture evenly among tortilla bowls. Drizzle with mayonnaise mixture. Garnish with additional cilantro, if desired.

Nutrition Facts

Serves: 4
Amount Per Serving
% Daily Value*
Total Fat: 33g 42%
Saturated Fat: 6g
Trans Fat: 0g
Cholesterol: 65mg 22%
Sodium: 770mg 33%
Total Carbohydrate: 33g 12%
Dietary Fiber: 10g 36%
Sugars: 6g 12%
Protein: 27g 54%

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