I know this isn’t technically a taco buuut it is a taco bowl! It’s a fresh and  yummy way to get your taco fix without binging out on tacos.

serves 4

FISH

• 2 pounds of white fish –  halibut, haddock, sole, flounder or tilapia
• 1 cup flour
• 1 tbsp smoked paprika
• 2 tsp cumin
• 1/4 tsp chipotle chili powder
• 1 lime, zest and juice
• salt and pepper to taste
• safflower oil, for frying

To make the fish: Preheat a large cast iron skillet ( or any heavy pan ) over medium-high heat. In a shallow bowl mix together the flour, spices and zest. Dredge the fish in the flour mixture until evenly coated. Pour enough oil in the skillet to evenly coat the bottom. Cook fish in two batches adding more oil if needed. Make sure the pan is still sizzling; if not, turn the heat up a little. Cook for a few minutes or until the bottom of the fish is golden brown. Carefully flip. Cook for a few more minutes then add 1/2 the lime juice. Remove from skillet and set aside. Repeat.

CREAMY CHIPOTLE DRESSING

• 1 cup plain greek yogurt
• 1/4 cup vegenaise or mayonnaise
• 1-2 tbsp fresh lime juice
• 2 cloves of garlic, minced
• 1/4 tsp smoked paprika
• 1 tsp cumin
• 1 1/2 tbsp honey
• 1 tsp apple cider vinegar
• 1 tbsp minced chipotle pepper in adobo sauce, if you can’t handle the heat make sure to remove the seeds. If you like heat feel free to add a little more!
• pinch of salt

To make the dressing: toss all ingredients in a food processor and pulse until fully mixed. Set aside.

SALAD

• 1/2 cup fresh corn kernels
• 2 ripe avocado
• 3/4 cup black beans, strained and rinsed
• 2 tomato, chopped
• 1/2 cup red cabbage, shredded
• 1 red pepper, chopped
• 1 white onion, chopped
• 1 handful of lettuce per bowl
• cilantro for topping

To serve: Fill four bowls with corn, avocado, black beans, tomato, cabbage, red pepper, onion and lettuce. Top with fish and a generous drizzle of creamy chipotle dressing . Sprinkle with cilantro. Enjoy!

Want to mix it up a bit? Try adding any of the following to your taco bowl -

• Mexican rice
• shredded cheese
• chopped pineapple or mango
• chicken instead of fish
• fresh or picked jalapeno
• crispy tortilla strips like in this recipe

Recipe adapted from Donna hay

Salad:

• 1 small whole grain  baguette, sliced and grilled
• 4-6 cups arugula or mixed greens of choice
• 2 baby fennel, thinly sliced
• 2 pears, thinly sliced
• blue cheese – As much or as little as you like

Honey Balsamic dressing:

• 1/4 cup of your favourite balsamic vinegar
• 1/2 cup olive oil
• 2 tbsp honey
• salt and pepper to taste

Add all of the above in a small bowl and whisk together. You should have extra dressing…I  recommend pouring it onto a few small plates, and letting your guests dunk their bread!

Slice the baguette and spread with a thin coat of olive oil. Grill until just crispy. Place a few slices of baguette on each plate and then arrange the arugula, blue cheese, fennel and pears. Drizzle with a generous amount of honey balsamic dressing. Serve and enjoy!

*Note – Try topping with some toasted walnuts!