Fish Taco Salad

Crispy fish fillets sit atop fresh vegetables in this fish taco salad that's ideal if you're cutting back on carbs.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 813 Calories

Ingredients

• 1 tablespoon minced onion
• 1 Avocado, diced
• 2 tablespoons crumbled cotija cheese
• 6 (2 ounce) frozen breaded fish fillets
• 8 leaves romaine lettuce
• 2 tomatoes, cut into small wedges
• 2 slices jicama, diced, or more to taste
• 6 sprigs cilantro, or to taste
• 0.5 cucumber, sliced
• 0.25 cup creamy cilantro salad dressing

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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