Ingredients
- 6 (2 ounce) frozen breaded fish fillets
- 8 leaves romaine lettuce
- 2 tomatoes, cut into small wedges
- 1 avocado, diced
- ½ cucumber, sliced
- 2 slices jicama, diced, or more to taste
- 1 tablespoon minced onion
- ¼ cup creamy cilantro salad dressing
- 2 tablespoons crumbled cotija cheese
- 6 sprigs cilantro, or to taste
What Makes This Recipe Unique
Cooking Techniques
- Don’t overcook the fish to keep it moist and flaky.
- Add a squeeze of lime just before serving to brighten the flavors.
Step 1
Gently heat your oven to 425°F (220°C). Lay the fish fillets out in a single layer on a shallow baking pan. Pop them in the oven and bake for about 22 to 24 minutes, flipping halfway through so they get nice and crispy on both sides. Once they’re done, transfer the fish to a plate lined with paper towels to soak up any extra oil, and let them cool for a few minutes.
Step 2
While the fish is cooling, tear up some lettuce and divide it between two bowls. Scatter the tomatoes on top, then arrange slices of avocado, cucumber, jicama, and onion around the tomatoes. Cut the fish into quarters and place the pieces over the salad.
Step 3
Drizzle your favorite dressing over everything, making sure to cover both the veggies and the fish. Finally, sprinkle each salad with half of the cotija cheese and finish things off with some fresh cilantro leaves for a pop of color and flavor. Enjoy!
