Tilapia Salad Pizza Contest Honorable Mention

Tilapia Salad Pizza Contest Honorable Mention

– by Roxanne Chan


  • 1 1/4 pounds Regal Springs tilapia filets
  • 2 Tbsp. olive oil
  • 1/2 tsp salt
  • 4 pieces tortilla bread, toasted
  • 1/2 cup cooked whole kernel corn
  • 1 small avocado, peeled, pitted, diced
  • 1 small ripe mango, peeled, diced
  • 1 green onion, minced
  • 1/4 cup chopped black olives
  • 1 cup shredded reduced fat Monterey jack cheese
  • 1/3 cup salsa verde
  • 1 Tbsp. lime juice
  • 2 cups shredded spinach
  • Garnish with cilantro sprigs


Brush the tilapia filets with oil and sprinkle with salt. Broil 4 inches from the heat source for 4-5 minutes, turning once or till the filets test done. Flake the filets. Place the toasted bread on a baking sheet. In a small bowl, combine the corn, avocado, mango, onion, olives and flaked tilapia. Divide among the bread. Sprinkle on the cheese and broil 1-2 minutes or till the cheese melts and the pizzas are warmed through. Combine the salsa, lime juice and any remaining oil; drizzle over top of each pizza. Place the pizzas on serving plates, surround with spinach and garnish with cilantro.

Yield: 4 servings.