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
Why This Recipe Stands Out
Better Cooking Tips
- Be gentle when mixing the salad to keep the fish pieces intact.
- Add fresh lime juice just before serving to keep flavors bright.
Step 1
Warm your oven to 425°F (220°C). Place the fish fillets in a single layer on a shallow baking sheet. Pop them in the oven and bake for about 22 to 24 minutes, flipping them halfway through so they get nice and crispy on both sides. Once done, transfer the fish to a plate lined with paper towels to soak up any extra oil, and let them cool for around 5 minutes.
Step 2
While the fish is cooling, tear up some lettuce and divide it between two bowls. Scatter the tomatoes over the lettuce, then arrange the avocado, cucumber, jicama, and onion around the tomatoes. Cut the fish into quarters and place the pieces evenly on top of the salads.
Step 3
Finally, drizzle your favorite salad dressing over everything and sprinkle each salad with half of the cotija cheese. Finish off with a few fresh cilantro leaves for a bright, fresh touch. Enjoy!
