Cornmeal-Crusted Tilapia Salad

Ingredients

• 7 teaspoons canola oil divided
• 1 teaspoon chili powder divided
• 4 6-inch corn tortillas cut into 1/4-inch strips ()
• 0.3 teaspoon dijon mustard 
• 1 ounce flour all-purpose
• 2 tablespoons cilantro leaves fresh chopped
• 1 cup grape tomatoes halved
• 1.5 tablespoons juice of lime fresh
• 1 teaspoon onion flakes crushed
• 1.5 cups bell pepper red chopped ( 1 large)
• 0.3 cup onion red thinly sliced
• 6 cups the of 1 cos lettuce chopped
• 0.8 teaspoon salt divided
• 0.3 cup cheddar cheese reduced-fat
• 24 ounce tilapia 
• 0.3 cup cornmeal yellow

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• whisk
• aluminum foil
• measuring cup

Directions

1. Preheat oven to 42
2. Place tortilla strips on a baking sheet lined with foil; lightly coat tortilla strips with cooking spray.
3. Sprinkle strips with 1/2 teaspoon chili powder and 1/4 teaspoon salt.
4. Bake at 425 for 10 minutes or until crisp, and set aside.
5. Lightly spoon flour into a dry measuring cup; level with a knife.
6. Combine flour, cornmeal, onion flakes, and the remaining 1/2 teaspoon chili powder in a shallow dish.
7. Sprinkle fish with 1/4 teaspoon salt; dredge in cornmeal mixture.
8. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
9. Add fish; cook 3 minutes on each side or until browned and fish flakes easily when tested with a fork or until desired degree of doneness.
10. Combine romaine and next 4 ingredients (through cilantro) in a large bowl.
11. Combine juice, mustard, and remaining 1/4 teaspoon salt in a small bowl, stirring with a whisk. Gradually add remaining 4 teaspoons oil, stirring constantly with a whisk.
12. Drizzle juice mixture over lettuce mixture; toss gently to coat.
13. Place 1 1/2 cups salad mixture on each of 4 plates; sprinkle each serving with 1 tablespoon cheese.
14. Place 1 fish fillet on each salad; top with 5 tortilla strips.