Use top-quality tilapia from Hy-Vee to make a delicious Tilapia Taco Salad with Dill Pickle and Caper Cream. Prepare in just 30 minutes!

Tilapia Taco Salad with Dill Pickle and Caper Cream

Preheat oven to 350 degrees. Shape and bake taco shells according to packaged directions.

Preheat a charcoal or gas grill for indirect cooking over medium-high heat (375 degrees). Spray a large grill basket or grill screen with nonstick spray; set aside.

Stir together mayonnaise, chopped pickles and brine, capers, 1 tablespoon lime juice, and black pepper in a small bowl; set aside.

Combine avocados, tomatoes, 1/2 cup cilantro, and remaining 1 tablespoon lime juice in another small bowl; set aside.

Pat tilapia dry with paper towels; sprinkle both sides evenly with taco seasoning. Place in grill basket or on grill screen. Grill 6 to 9 minutes or until fish reaches 145 degrees, turning halfway through. Transfer tilapia to a cutting board; flake into large pieces.

Divide romaine, tilapia, and avocado mixture evenly among tortilla bowls. Drizzle with mayonnaise mixture. Garnish with additional cilantro, if desired.