SOUTHWESTERN CRISPY FISH TACO SALAD

Southwestern Crispy Fish Taco Salad image

Provided by Tregaye Fraser

Time 35m

Yield 4 servings

Number Of Ingredients 21

3/4 cup olive oil
6 tablespoons lime juice
1 tablespoon fresh cilantro
1 tablespoon vegan or regular mayonnaise
1 teaspoon ground cumin
1/2 teaspoon honey
1 canned chipotle pepper in adobo
Kosher salt
One 19-ounce bag frozen fish sticks, such as Gorton's
One 15-ounce can black beans, rinsed and drained
1 cup diced jicama
1 cup corn kernels
1 cup cherry tomatoes, halved
1 small red onion, finely diced
1 head romaine lettuce, chopped
One 5-ounce container mixed spring greens
1 English cucumber, sliced
Shredded Mexican blend cheese, for topping
Sour cream, for topping
Sliced avocado, for topping
Tortilla strips or crumbled tortilla chips, for topping

Steps:

For the dressing: In a blender, add the olive oil, lime juice, cilantro, mayo, cumin, honey, chipotle pepper and 1 teaspoon salt and blend until smooth.
For the salad: Cook the fish sticks according to the package directions.
Meanwhile, in a large bowl, combine the black beans, jicama, corn, cherry tomatoes and red onion with half the dressing. Add the romaine, mixed greens and cucumber to the bowl and toss to coat.
Divide the salad among 4 bowls. Top with the fish sticks, cheese, sour cream, avocado and tortilla chips. Serve with the remaining dressing on the side.