Southwestern Fish Taco Salad

• 1/2 cup tartar sauce McCormick(R) Original, for Seafood
• 1/2 cup prepared salsa
• 1 pound tilapia fillets cut into serving-size pieces
• 1/2 cup fish McCormick(R), Fry Seafood Fry Mix
• vegetable oil for frying
• 2 teaspoons old bay seasoning
• 10 ounces mixed salad greens
• 2 tomatoes chopped
• 2 avocados peeled and sliced into thin wedges

1. Mix tartar sauce and salsa for dressing. Refrigerate until ready to serve with salad.
2. Pour oil into deep fryer or large heavy skillet, filling no more than 1/3 full. Heat to 375u0b0F on medium heat.
3. 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.
4. 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.

tartar sauce, salsa, tilapia, fry seafood fry, vegetable oil, bay seasoning, salad greens, tomatoes, avocados

Taken from www.yummly.com/recipe/Southwestern-Fish-Taco-Salad-1005934 (may not work)