One of my favorite make-at-home meals is tacos. They're super easy to make, delicious, and if made right, are still packed with nutrients. Not having any taco shells around the house, I decided to make a "bowl" version of my favorite taco: blackened fish.
For the breading:
1 cup shredded coconut
2 tbsp blackening seasoning
Place ingredients in food processor and pulse until it becomes a coarse bread-crumb like mixture. Don't over mix, otherwise you might end up with coconut butter!
For the fish:
2 medium tilapia filets (you can also use halibut or any fish of choice)
1 egg, beaten
Preheat the oven to 425 F. Set up a baking sheet lined with parchment paper or tin foil, and spray with olive oil or baking spray. Place the breading mixture on a large plate. Dip each piece of fish into the egg, then the breading. Coat evenly on both sides and then lay on baking sheet. Place in oven and cook for 7-12 minutes, until cooked through and crispy on the outside. Meanwhile, make the salad.
For the salad:
4 cups baby spinach
1 ripe peach, diced
1 cup black beans
1/2 cup corn (I used thawed frozen, roasted corn)
1/2 cup pico de gallo. You can also use fresh tomatoes instead
1/4 cup chopped cilantro
Place all ingredients in a large bowl and toss. Top with Spicy Avocado Dressing (below).
For the dressing:
1/4 cup lime juice
1/2 jalapeno, seeded
Place all ingredients in a blender and blend until smooth.
Dish out the salad on two plates. Top with dressing and one piece of fish. Enjoy!