Easy Fish Taco Salads

December 3, 2019 6 By EngineerMommy

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I’ve always loved a good fish taco but I can’t always make it to my favorite seafood restaurant. I recently started making my own version of this dish – a deconstructed version – at home. Featuring tilapia that has been spiced & blackened in Olitalia olive oil, these deconstructed fish tacos are easy to make and full of delicious flavor!

I have always loved cooking (and even baking) with extra virgin olive oil. Did you know that olive oil comes from the fruit of the plant Olea (also known as the European olive?) When olive oil is classified as extra virgin, it means it is made by pressing without heat or chemicals. It is essentially the freshest and purest olive oil available!

To whip together this dish, first start by gathering the ingredients: tilapia filets, scallions, cilantro, lime/lemon, avocado, shredded cheddar cheese, black olives, taco seasoning and European Extra Virgin Olive Oil. 

Coat the tilapia in a generous amount of taco seasoning and then fry in 3-4 tablespoons of European Extra Virgin Olive Oil. Leave on frying pan for 5-7 minutes on each side, until blackened and cooked throughout. I love that extra virgin olive oil is practically free of acidity; overly processed and rancid oils contain higher levels of oleic acid.

Since olive oil has a high smoke point (400° F), it can handle anything from a light sauté to a deep fry. I love the flavor of tilapia when it has been blackened with spices. 

Assembling the final plate is easy peasy! I like to use a generous helping of shredded iceberg lettuce, avocado, shredded cheese, black olives, chopped cilantro and the blackened tilapia filet. Simple and delicious!

For a dressing, I make my own simple version using olive oil, lemon juice, and taco seasoning. I use European Extra Virgin Olive Oil for both my dressing recipe and for frying the fish. If you don’t have pre-mixed taco seasoning, you can make your own with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika & cumin.

Ever wonder what causes different olive oils to have different tastes? The taste of olive oil is determined in large part by the type of olive tree, region that it’s grown and the time of harvest. Olives harvested early in the season produce oils that are greener and more bitter. Olives harvested at the end of the season produce oils that are mild and more buttery. Spanish oils are typically fruity & nutty, while Italian oils have a more grassy flavor. French oils are generally pale in color and have a mild flavor. So it’s a good idea to keep a few olive oils on hand so you can find the right oil for your particular cooking needs. Look for European Extra Virgin Olive Oil at grocery stores in the Northeast next Spring. 

By the way, proper oil storage is important. Keep your oil in a place that’s dark and cool. Keep the lid screwed on tight, and use your oil within six months of opening, and within 18 months of purchasing. To learn more about the importance of European Extra Virgin Olive Oil, check them out on Facebook, Twitter and Instagram.

Pick up some European Extra Virgin Olive Oil from the supermarket and experience the premium taste & flavor for yourself. What do you like to make with olive oil?







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