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Fish Taco Salad
Fish Taco Salad
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Carb-conscious fish taco salad featuring crispy fillets over fresh veggies.
Ingredients:
  • 6 (2 ounce) frozen breaded fish fillets
  • 8 leaves romaine lettuce
  • 2 tomatoes, cut into small wedges
  • 1 avocado, diced
  • 0.5 cucumber, sliced
  • 2 slices jicama, diced, or more to taste
  • 1 tablespoon minced onion
  • 0.25 cup creamy cilantro salad dressing
  • 2 tablespoons crumbled cotija cheese
  • 6 sprigs cilantro, or to taste
Instructions:
  • Preheat the oven to a piping hot 425 degrees F (220 degrees C) and elegantly arrange the fish fillets in a single layer on a sleek metal baking pan.
  • Roast in the oven until golden and crispy, flipping once, for 22-24 minutes. Place on paper towels to absorb oil. Cool for 5 minutes before serving.
  • Tear lettuce leaves and divide between 2 bowls. Top with tomatoes, avocado, cucumber, jicama, and onion. Cut fish fillets into quarters and place on top. Drizzle with dressing before serving.
  • Add a generous sprinkle of cotija cheese over each salad, then beautifully garnish with fresh cilantro leaves.

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