Cornmeal-Crusted Tilapia Salad

4 corn tortillas, cut into strips
1 tsp. chili powder, divided
3/4 tsp. salt, divided
1/4 cup flour
1/4 cup yellow cornmeal
1 tsp. onion flakes, crushed
4 (6oz. each) tilapia fillets
7 tsp. canola oil, divided
6 cups chopped romaine lettuce
1½ cups chopped red bell pepper
1 cup halved grape tomatoes
1/4 cup thinly sliced red onion
2 tbsp. chopped fresh cilantro
1½ tbsp. fresh lime juice
1/4 tsp. Dijon mustard
1/4 cup shredded 4-cheese Mexican blend cheese

Place tortilla strips on a baking sheet lined with foil; lightly coat tortilla
strips with cooking spray. Sprinkle strips with 1/2 tsp. chili powder and
1/4 tsp. salt. Bake at 425º for 10 minutes or until crisp, and set aside.

Combine flour, cornmeal, onion flakes, and the remaining chili powder in a
shallow dish. Sprinkle fish with 1/4 tsp. salt; dredge in cornmeal mixture.
Heat 1 tbsp. oil in a large nonstick skillet over medium-high heat. 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.

Combine romaine and next 4 ingredients in a large bowl. Combine juice, mustard,
and remaining salt in a small bowl, stirring with a whisk. Gradually add
remaining oil, stirring constantly with a whisk. Drizzle juice mixture over
lettuce mixture; toss gently to coat. Divide salad mixture among each
of 4 plates; sprinkle each serving with cheese. Place 1 fish fillet on
each salad; top with tortilla strips.

4 servings