Tortilla bowls of Tilapia Taco Salad with Dill Pickle and Caper Cream

Hands On:

23 minutes

Total Time:

30 minutes

Serves:

Ingredients

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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Preparation

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
Calories:		520
% 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%