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    Blackened Tilapia Salad

    December 8, 2015 By Meagan Fikes 2 Comments

    Blackened Tilapia Salad | Inspired by fish tacos, this salad swaps the tortilla with healthy greens for a low carb, paleo friendly dish. | eatsomethingdelicious.com

    Blackened Tilapia Salad | Inspired by fish tacos, this salad swaps the tortilla with healthy greens for a low carb, paleo friendly dish. | eatsomethingdelicious.com

    I never thought one of my favorite recipes on the blog would be a salad.  That just doesn't make sense.  Don't like salad?  Don't think about it that way!  Think of it as a fish taco with extra lettuce and less tortilla.  Much less.  (There's no tortilla. Shhh!)


    This is my first time making blackened tilapia or any blackened meat.  You could substitute another meat but I love how the edges of the fish get crispy in the pan.  It gets a pretty heavy coating of Old Bay seasoning making it fairly spicy which perfectly contrasts with the rest of the salad.

    I don't know what I'm doing making this summery salad this time of year when I should be baking cookies and other Christmassy things.  I was browsing the blog for recipes for a holiday recipe roundup post for you but I basically came up with nothing.  There's cranberry sauce and spiced fig bars but that's about it.  I need to fix that so I can put something together next year.

    Have any of you with celiac disease or gluten intolerance ever had a gluten nightmare?  Those who have know EXACTLY what I'm talking about.  I had one two nights in a row!  The first one, my sister and I wanted to split a burger at the movie theater which makes no sense because she eats a pescatarian diet and I don't even think the movie theater has burgers.  They definitely don't have gluten free buns!  Anyways, she kept bothering me over and over about not forgetting to ask for mayo that I completely spaced on asking for a gluten free bun.  I ate half of it before I realized what happened, then completely panicked.  Last nights dream, I don't completely remember what happened but I accidentally ate a Twizzler.  And panicked.  I don't even like Twizzlers but I do like burgers so I'm kind of angry at myself for panicking in my dream instead of enjoying it.  You know it's a bad nightmare when your alarm wakes you up at 4:50 am and are completely overjoyed to be woken up.

    Blackened Tilapia Salad | Inspired by fish tacos, this salad swaps the tortilla with healthy greens for a low carb, paleo friendly dish. | eatsomethingdelicious.com

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    Blackened Tilapia Salad | Inspired by fish tacos, this salad swaps the tortilla with healthy greens for a low carb, paleo friendly dish. | eatsomethingdelicious.com

    Blackened Tilapia Salad

    • Prep Time: 15 mins
    • Cook Time: 6 mins
    • Total Time: 21 mins
    • Yield: 4 servings 1x
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    Ingredients

    • 4 tilapia fillets
    • 3 Tbsp lard or butter, divided
    • 3 tsp Old Bay seasoning
    • 6 C (1 heart) romaine lettuce, chopped
    • ¼ head red cabbage, chopped
    • ½ C cilantro
    • 2 avocado, sliced
    • zest from 2 limes, optional
    • 8 Tbsp Tessemae's Lemon Chesapeake dressing

    Instructions

    1. In a large salad bowl, toss together the romaine, cabbage, and cilantro.
    2. Melt 2 tablespoons of the fat and thoroughly coat the fillets in fat. Generously sprinkle both sides of the fillets with the seasoning. It should be more heavily seasoned than you usually season fish.
    3. Melt the other tablespoon of fat in a medium skillet over medium-high heat. When that is hot, fry the tilapia fillets in the skillet for about 3 minutes per side, or until somewhat blackened and fish is fully cooked. Place fish on a paper towel to catch excess fat. Garnish with lime zest.
    4. Serve the salad with sliced tilapia and sliced avocado on top, then drizzle with the salad dressing.

    Did you make this recipe?

    Tag @eatsomethingdelicious on Instagram and hashtag it #eatsomethingdelicious

    Blackened Tilapia Salad | Inspired by fish tacos, this salad swaps the tortilla with healthy greens for a low carb, paleo friendly dish. | eatsomethingdelicious.com

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    Reader Interactions

    Comments

    1. Darcie

      December 08, 2015 at 2:06 pm

      I need this salad right now!! This looks delicious and so pretty too! I'm sure your heart was racing when you woke up and you immediately checked around you for evidence such as a twizzlers wrapper or fast food bag!!! Glad that was just a nightmare!!!

      Reply
      • Meagan

        December 08, 2015 at 10:18 pm

        Haha yep! I woke up thinking "Am I sick?!?! Or did I dream it?!?!" Thank goodness it was the latter.

        Reply

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    About Meagan

    About Meagan

    I started out with a passion for creating unique recipes and decorating cakes. In June of 2012, I discovered I was not only severely gluten intolerant but also, many of the foods I was eating I simply couldn't include in my diet anymore. Fortunately, my love for trying new recipes, ingredients, and cooking methods made re-learning how to cook seem more like a fun challenge than an unfortunate circumstance. I'm so happy to say that my dietary restrictions haven't stopped me from doing what I love. I hope you enjoy these recipes as much as I do.

    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!

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    eatsomethingdelicious

    eatsomethingdelicious
    She’s finally here 🥰 Erika Claire Fikes was b She’s finally here 🥰
Erika Claire Fikes was born January 24th, 2022 at 1:35pm. 7lb 9 oz, 19 inches.
    Not really a new recipe but I shared my sons 4th b Not really a new recipe but I shared my sons 4th birthday cake on the blog today. Also wrote a recap on everything that’s been going on for the past year since I would normally write about it in my blog posts but haven’t written anything! I don’t know when I’ll be back on there. I’ve only had time for site maintenance and I really miss blogging but I’ll be back on once things slow down. The link to the new post is in my profile!
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#glutenfree #dairyfree #cakedecorating #foodallergies #celiacdisease
    I almost didn’t make this into a casserole becau I almost didn’t make this into a casserole because the sauce and pasta combined made a delicious side dish on their own! @beldolcefood #sponsored my most recent blog post and provided me with their new gluten free fusilli and penne to try out. I used the fusilli in this recipe and the sauce is a creamy, cheesy enchilada sauce made from just 3 ingredients.
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I ended up adding taco meat, fire roasted tomatoes, corn, black beans, and dairy free cheese to make a taco noodle casserole. Then we ate it all and I made it again! This is one of those recipes that will be going in our regular meal rotation.
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This is a pretty versatile recipe. It can be made vegan just by leaving out the meat and it’s just as good. And as I said earlier, the pasta with just the sauce makes a really good side dish. You can also top it with whatever you like such as cilantro, jalapeños, sour cream, scallions, or salsa.
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The recipe and details on @beldolcefood new gluten free pasta is linked in my profile:
@eatsomethingdelicious
Let me know if you try it!
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#glutenfree #dairyfree #glutenfreefacility #pasta #casserole #beldolce #foodallergies #f52grams #foodbloggerpro #celiac #glutenintolerant #eatsomethingdelicious
    I’ll just say it - I’m one of those bloggers t I’ll just say it - I’m one of those bloggers that makes cakes for their blogs “birthdays”. Or uses the blog birthdays as an excuse to make yet another cake recipe....yeah, that’s probably more accurate.
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Definitely felt like I needed a good excuse for this one because it’s my fifth variation of gooey butter cake! However, my site is seven years old so maybe I should have had seven gooey butter cakes ready to go? Guess I’d better get caught up before year eight 😉
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Anyways, I really enjoyed this carrot cake variation of gooey butter cake. The cake layer/crust swaps out the yellow cake mix with spice cake mix and I added in some shredded carrots and raisins. I kept the “gooey” top layer the same except that I topped it with a sprinkle of cinnamon and additional raisins before baking.
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If you want to try the recipe, the link is in my profile: @eatsomethingdelicious
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#gooeybuttercake #foodallergies #glutenfree #dairyfree #foodbloggerpro #baking #celiac #f52grams #f52sweets #glutenintolerant #carrotcake
#glutenfreelife #eatsomethingdelicious
    Couldn’t decide which to use on his birthday inv Couldn’t decide which to use on his birthday invites so got a big trifold card and used almost all of them 😅 This is the first time he’s cooperated (sort of) for his “milestone block” photos since he learned to roll over so it’s been a long time!
    Here are a few last minute treat ideas! The carame Here are a few last minute treat ideas! The caramel stuffed crispy rice treats recipe is written below. The other recipes (gooey butter cookies, salted caramel turtles, and pumpkin snickerdoodles) can be found at the link in my bio!
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CARAMEL STUFFED CRISPY RICE TREATS
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INGREDIENTS
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• ¼ C dairy free butter, divided
• 4 C mini marshmallows (regular and vegan both work), divided
• 6 C gluten free rice cereal *see notes*
• 1 tsp vanilla extract, divided
• 10-11 oz dairy free chewy caramels
• 11.25 oz can sweetened condensed coconut milk
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DIRECTIONS
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1. Melt 2 tablespoons of the dairy free butter in a medium sauce pan over medium-low heat. Add 2 cups of marshmallows and stir until they are melted with no lumps.
2. Remove from heat and stir in ½ tsp of vanilla then gently fold in 3 cups of cereal until it is well-combined with the marshmallows.
3. Using wet hands, press this mixture evenly into the bottom of a 7x11 inch casserole dish and set aside.
4. Unwrap the caramels and add them along with the sweetened condensed coconut milk to a small saucepan over medium-low heat. Stir often to avoid burning. Once this has turned to a completely smooth sauce, pour over the cereal layer.
5. Make your top cereal layer by repeating steps 1 and 2. Distribute this evenly over the caramel layer and pat down with wet hands.
6. Once the treats have cooled down, they will firm up and hold their shape when cut. Cut into squares and serve.
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NOTES
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• Potential allergens contained in this recipe may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contamination while cooking.
• Double check that the cereal you use is gluten free. At least one brand carries 2 different versions of rice cereal and only one is GF.
• Don't make both cereal layers in one large batch then divide it up. The top layer will cool and firm up before you can layer it on which will make the caramel seep out when you press it down.
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