Fish Taco Salads

I kind of made this up when my taco shell crumbled and I thought why not make it a salad. You could easily just get soft taco shells to have fish tacos. We love them.

About 4-5 Tilapia filets

garlic salt

lemon juice

Fry the tilapia filets in a skillet over the stove in a tablespoon of olive oil. I sprinkle them with garlic salt and lemon or lime juice (has to be fresh).

Dressing: (from Liz Edmunds, the Food Nanny)

3/4 c. mayonaise ( I use Greek yogurt for a no fat better tasting variation)

1/2 c. buttermilk (1 Tbsp. vinegar and enough skim milk to make one cup is good too, but only use 1/2 cup of that)

1 T. lime juice

1-2 T. fresh cilantro

1 tsp garlic

3/4 tsp. oregano

1/2 tsp. dried onion

1/4 tsp. salt

1/2 tsp. pepper

Avacado-Mango Salso

2 Mangos skinned and diced

2 Avacados cubed

1 red pepper

3/4 of a red onion

fresh cilantro

2 T. sugar

2 T. olive oil

4 T. red wine vinegar

2 tsp. salt or garlic salt

Mix it altogether and let sit about 30 minutes before serving.

I used cabbage, crumbled tortilla shells, tomatoes, fish, dressing, and salsa. Yummmmy!