Southwestern Crispy Fish Taco Salad Recipe | Tregaye Fraser

Ingredients

• 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