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 Canadian Living

Makes about 6-8 med large patties

Fish Cakes

• 1 rib of celery, coarsely chopped
• 2 green onions, chopped
• 1/4 cup parsley, chopped
• 450g of tilapia or halibut
• 3/4 cup of bread crumbs ( I used 2 small pieces of gluten free bread )
• 2 tsp dijon mustard
• 1/4 tsp pepper
• 1 tbsp olive oil

In a food processor pulse together the celery, green onions and parsley until finely chopped. Scrape into a medium sized bowl and set aside. Now add the fish to the food processor and pulse until finely chopped making sure not to over pulse, you do not want the fish to be a puree. Add to the bowl. Tear up the bread and pulse in food processor until it has formed a crumbly consistency. Add the bread crumbs to the parsley bowl and mix in the egg, mustard and pepper. Divide into burger sized patties each about 1/2 inch thick. In a skillet heat the oil over medium heat; cook the patties for about 10 minutes or so turning once.

Mayo

• 1/3 cup Hellmans
• 1/2 tsp lemon juice
• 1/4 tsp chipotle chili powder

Toppings

• Avocado
• gouda or cheese of choice
• lettuce

In a small bowl whisk together the mayo, lemon juice and chili powder.

To serve:

Toast bread or buns; I used gluten free bread. Place patty on a slice of bread, top with some gouda or cheese of choice. If you want it melted place under the grill for a min or so. Now add the fresh avocado, lettuce and a nice smear of lemon chili mayo and finally add the second piece of bread. Enjoy!!

The first time I made these was at my Aunt Jess’s home in East Hampton, NY. I  began visiting the Hamptons when I was seven years old. My father had fallen in love with this super cool New Yorker Erica ( who is now the best stepmom a girl could ever ask for ). Erica’s family had a beautiful little holiday home there and lucky for us, she wanted to share it with her new family. Every summer we would go for a few weeks, spending all day every day at the beach … weather permitting. I was in love with the ocean … and the Hamptons. Because of us the floors were always covered in sand and the deck was never without a scattering of wet towels and bathing suits. My aunt Jess ( Erica’s sister ) used to live in the city but over the years she decided to make East Hampton her home. This brings me back to the first time I made these. It was the first time we had visited East Hampton when it was Jess’s home and not our summer holiday home. We were so happy that we were still welcome to visit and I had even brought my boyfriend ( now my husband ) to show him this place that held so many happy memories. Because we were now guests I decided I would cook dinner for everyone and wanted it to be something special.We went to the local fish market and bought a ton of fresh snapper and then headed home to cook it. I knew nothing about fish at the time and was shocked to find that the snapper had the skin on and bones in!! I was not prepared for the extra work of skinning and deboning but made the best of the situation and got a lesson on deboning a fish from erica at the same time. When we finally sat down to eat I am delighted to say that all the time and work was worth it. The fish tacos were amazing! The table was silent as we stuffed our faces and bellies to the brim. Since that time I have made these tacos more times than I can count and have even converted the biggest of sceptics – ” fish tacos eewwww” – not after they try these!

For the rice I just grabbed a bag of Mexican rice mix, cooked it according to the directions and then added a can of black beans rinsed and drained.

*Recipe adapted from The Best of Cooking Light

This serves 4 so if you are like me you may want to double…or triple the recipe:

• 1/2 cup sour cream…fat free if you like to keep it light
• 1/8 tsp salt
• 4 canned chipotle chilis in adobo sauce, seeded and minced
• 1 1/2 cup onion, chopped and divided
• 1 1/2 cup tomato, chopped and divided
• 2 tbsp butter
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 4 garlic cloves, minced
• 4 tbsp chopped fresh cilantro
• 1 pound snapper ( skinned and deboned ) or something like it – I often use Tilapia
• 1 tsp grated lime rind
• 2 tbsp fresh lime juice
• flour tortillas or corn if you want gluten free

Mix together the sour cream, 1/8 tsp salt, chilis and set aside. Combine 1/2 cup onion and 1/2 cup tomato, and set aside.

Melt the butter in a large skillet over medium heat. Add the remaining onion and tomato, cumin, 1/2 tsp salt, cinnamon, and garlic; cook for 5 min, stirring frequently. Stir in the cilantro. Lay the fish on top of the onion/tomato mixture in the skillet.; cover and cook for 3 minutes. Turn fish and cook for 2 minutes. Uncover and break the fish into chunks. Stir in the lime rind and juice; cook for another 2 minutes ( the fish is cooked when it easily flakes apart ) Remove from heat.

Warm the tortillas and serve. Enjoy!!