Crispy Tilapia Salad with Avocado and Honey-Lime Dressing

A delightful, light meal with crispy fish, creamy avocado, and fresh vegetables, brought together by a sweet and tangy honey-lime dressing.

Cook time: 45 minutes

Servings: 4

Ingredients

• 0.5 cup all-purpose flour
• 1 large egg beaten
• 1 cup panko breadcrumbs
• 0.5 cup Parmesan cheese grated
• 1 teaspoon paprika
• 0.5 teaspoon garlic powder
• 0 salt to taste
• 0 black pepper to taste
• 4 tilapia fillets
• 0 olive oil for frying
• 2 lime lime juice
• 2 tablespoons honey
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 0 salt to taste
• 0 black pepper to taste
• 4 cups mixed salad greens
• 1 ripe avocado sliced
• 0.5 cucumber sliced
• 0.5 red bell pepper thinly sliced
• 0.5 red onion thinly sliced
• 0.25 cup cherry tomatoes halved
• 0.25 cup fresh cilantro chopped (optional)

Instructions

1. Set up a breading station: Place the flour in one shallow dish, the beaten egg in another, and mix the panko breadcrumbs, Parmesan cheese, paprika, garlic powder, salt, and pepper in a third dish.
2. Dredge each tilapia fillet first in the flour, then in the egg, and finally in the breadcrumb mixture, pressing gently to ensure it sticks.
3. Heat a few tablespoons of olive oil in a large skillet over medium-high heat.
4. Fry the tilapia fillets for 3-4 minutes per side, until golden brown and crispy. Remove from the skillet and drain on paper towels. Let them cool slightly before slicing into strips.
5. In a small bowl, whisk together the lime juice, honey, olive oil, Dijon mustard, salt, and pepper until well combined.
6. In a large salad bowl, toss together the mixed greens, avocado slices, cucumber, red bell pepper, red onion, cherry tomatoes, and chopped cilantro (if using).
7. Drizzle with some of the honey-lime dressing and toss gently to coat.
8. Top the salad with the crispy tilapia strips.
9. Serve the salad with extra dressing on the side, and enjoy!