Instructions

Preheat oven to 425.

Place tortilla strips on 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 for 10 minutes.

Combine flour, cornmeal, onion flakes, and the remaining 1/2 tsp chili powder
in shallow dish. Sprinkle fish with 1/4 tsp salt; dredge in cornmeal mixture.
Heat 1 TBS oil in skillet over med-high. Add fish; cook about 3 minutes on each side.

Combine romaine, red bell pepper, grape tomatoes, red onion, and cilantro in large bowl. Combine juice, mustard, and remaining 1/2 tsp salt in small bowl. Gradually add remaining 4 tsp oil, stirring constantly with whisk. Drizzle juice mixture over lettuce; toss to coat. Place 1 1/2 cups salad onto plates; sprinkle each with cheese. Place a fillet on each salad and top with tortilla strips.