This delicious recipe for Southwestern Fish Taco Salad pairs perfectly with the Cloud Number Nine Blend.
Our Cloud Number Nine Blend was produced in the Lodi region of California. This white blend is a mix of different vintages, which produce a floral nose of daffodil and orange blossom. Aromas of lemon, lime and grapefruit come forward as well. This medium-bodied wine has a mild attack flavored with orange zest and dry fruit characters such as apricot.
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- 1/2 C McCormick® Original Tartar Sauce for Seafood
- 1/2 C prepared salsa
- 1 lb tilapia fillets cut into serving-size pieces
- 1/2 C McCormick® Fish Fry Seafood Fry Mix
- vegetable oil for frying
- 2 tsp OLD BAY® Seasoning
- 1 bag mixed salad greens
- 2 tomatoes chopped
- 2 avocado 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.