Fish Taco-Inspired Salad

Ingredients 0/10

Step 1

Heat your oven to 425°F (220°C). Lay the fish fillets out in a single layer on a shallow metal 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 golden and cooked, 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 split it between two bowls. Scatter the tomatoes over the greens, then arrange slices of avocado, cucumber, jicama, and onion around the tomatoes. Cut the fish into quarters and place the pieces on top of the salad.

Step 3

Drizzle your favorite dressing over everything, making sure to get some on both the veggies and the fish. Finally, sprinkle each salad with half the cotija cheese and finish with a few fresh cilantro leaves for a burst of flavor. Enjoy!