Tilapia and White Bean Taco Salad Bowls with Creamy Avocado Dressing and Pickled Red Relish

7 Mission medium soft taco flour tortillas, divided

2 tablespoons melted butter

3/4 cup matchstick cut radishes

1 medium red onion, thinly sliced

2 tablespoons white vinegar

4 tablespoons lime juice, divided

1 teaspoon salt, divided

1 teaspoon pepper, divided

1 avocado, peeled, seeded and diced

1 1/2 cups sour cream

3 tablespoons chopped fresh cilantro

1/2 cup yellow cornmeal

1 pound tilapia, cut into 3/4 inch bite-size pieces

1 (1.25-ounce) package taco seasoning

1 (14-16 ounce) can cannellini or great northern white beans, rinsed and drained

Canola oil for frying

4 cups shredded lettuce

1.      Preheat oven to 400 degrees.  Place five 8 to 10-ounce custard cups or bowls upside down on a baking sheet.  Microwave 5 tortillas on high heat for 30 seconds until warm and pliable.  Brush both sides with melted butter.   Place a tortilla over each cup, forming a bowl shape. Bake for 8-10 minutes or until golden brown.  Remove tortillas to wire racks to cool.  Stack remaining 2 tortillas; cut into 1/4-inch strips.  Set aside.

2.      Stir together the radishes, red onion, white vinegar, 2 tablespoons lime juice, and 1/2 teaspoon each salt and pepper; set aside.

3.      In a food processor, process the avocado, sour cream, remaining 2 tablespoons lime juice, the cilantro, and the remaining 1/2 teaspoon each salt and pepper until smooth. 

4.      Place the corn meal and taco seasoning in a zip lock bag; shake to combine.  Pour oil to a depth of 1/2 inch in a large skillet.  Heat to 375 degrees over medium-high heat.  Add fish to cornmeal mixture and seal bag; shake gently to evenly coat.  Fry fish for 4-5 minutes or until golden brown and done.  Remove to a paper towel-lined plate.  Fry tortilla strips in the oil for 2-3 minutes or until golden brown.  Remove to paper towel-lined platter.

5.      To assemble, divide the lettuce evenly between each tortilla bowl.  Top lettuce with the white beans, then the fish, then drizzle with the avocado dressing.   Add the pickled relish using a slotted spoon to drain excess liquid.  Garnish with the tortilla ribbons.  5 servings.