Name: Fish Taco Salad
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Frozen breaded fish fillets - 6 (2 ounce); Romaine lettuce - 8 leaves; Tomatoes, cut into small wedges - 2; Avocado, diced - 1; Cucumber, sliced - ½; Jicama, diced, or more to taste - 2 slices; Minced onion - 1 tablespoon; Creamy cilantro salad dressing - ¼ cup; Crumbled Cotija cheese - 2 tablespoons; Cilantro, or to taste - 6 sprigs

Ingredients for - Fish Taco Salad

1. Frozen breaded fish fillets 6 (2 ounce)

2. Romaine lettuce 8 leaves

3. Tomatoes, cut into small wedges 2

4. Avocado, diced 1

5. Cucumber, sliced ½

6. Jicama, diced, or more to taste 2 slices

7. Minced onion 1 tablespoon

8. Creamy cilantro salad dressing ¼ cup

9. Crumbled Cotija cheese 2 tablespoons

10. Cilantro, or to taste 6 sprigs

How to cook deliciously - Fish Taco Salad

1 . Stage

Preheat the oven to 425 degrees F (220 degrees C). Place fish fillets in a single layer on a shallow metal baking pan.

2 . Stage

Bake in the preheated oven, flipping halfway, until crispy and browned, 22 to 24 minutes. Transfer to a plate lined with paper towels to soak up excess oil. Let cool for 5 minutes.

3 . Stage

Tear apart lettuce leaves and divide between 2 salad bowls. Place tomatoes over the lettuce. Arrange avocado, cucumber, jicama, and onion around tomatoes. Cut fish fillets into quarters and arrange over the salads. Drizzle some salad dressing around the vegetables and over the fish.

4 . Stage

Sprinkle each salad with 1/2 of the cotija cheese. Garnish with cilantro leaves.