Fish Taco Salad

Fish Taco Salad

Serves 4

2 fresh or frozen (approx. 1/2 lb. each) tilapia 
6 cups chopped romain lettuce 
2 cups chopped iceberg lettuce 
1 cup diced tomatoes 
1/4 cup chopped red onion 
1 cup chopped red pepper 
1/2 cup sliced black olives 
1 avacodo sliced 
1 cup shredded marble cheese
2 tortilla shells
1 cup seasoned bread crumbs 
1 egg 
1/4 cup franks hot sauce 
1/4 cup vegetable oil 
1 tsp garlic powder 
Salt and pepper, and Cayenne pepper 


Dressing:

1/3 cup mayonnaise 
1/4 cup franks hot sauce 
1/4 cup olive oil 
2 tbsp lemon juice 
1 tbsp suger 
1/4 cup finely chopped pickles 

Sprinkle with Sea salt and pepper and marinate tilapia fillets in a mixture of 1 egg, 1/4 cup franks hot sauce, veg oil, tsp garlic powder for 2 hours in fridge. Then Take tilapia fillets and dip into seasoned bread crumbs on each side. Then fry in frying pan until each side is crispy and fish is cooked. 
Cut tortilla shells into small slits (bite size for salad) 
On a well grease cookie sheet add sliced/shredded pieces  of tortilla slits  and sprinkle, sea salt, with garlic powder and cayenne pepper. Bake in a 375 degree oven for 15 minutes or until crisply. 

In a large bowl mix all other salad ingredients including Romaine and iceberg lettuce, red onion,tomato, red pepper, sliced black olives and fresh avocado. Add dressing. Then add crispy tortilla slits and mix well together. Plate and top with cooked tilapia fillets. Sprinkle with shredded marble cheese. Enjoy!