3 CCN Recipes for Lent

Fish Taco Slaw Bowl

Serves 4

Ingredients:

• 1 Tablespoon avocado oil, divided
• 4 (4-6 ounce) filets of wild-caught white fish (cod, grouper, sole, etc.)
• (Vegetarian: Substitute fish with ½ cup pinto or black beans.)
• 1 Tablespoon CCN Taco Seasoning (see recipe below)
• 1 (14-ounce) bag coleslaw mix
• ½ medium head purple cabbage, shredded
• 1 cup brown rice or quinoa (optional)
• Spicy Lime Aioli (see recipe below)
• ½ cup green onion, thinly sliced
• 1 cup cooked black beans
• For serving: guacamole, salsa or pico de gallo, fresh cilantro, lime wedges, Spicy Lime Aioli

CCN Taco Seasoning

• 3 Tablespoons cumin
• 1 Tablespoon garlic powder
• 1 Tablespoon onion powder
• 1 Tablespoon chili powder
• ¼-1 teaspoon cayenne
• 1 teaspoon sea salt
• ¼ teaspoon black pepper

Store in an airtight container for up to a month. Remember: treat this as its own spice jar. Once mixed, only use the amount listed in the recipe, do not add the entire CCN Taco Seasoning to the dish.

Spicy Lime Aioli

• ½ cup coconut or avocado oil mayo
• 2 Tablespoon fresh lime juice
• ½ teaspoon fresh lime zest
• 2 teaspoons hot sauce of choice
• Sea salt, to taste

Directions:

Drizzle fish with ½ Tablespoon avocado oil and rub with 1 Tablespoon CCN Taco Seasoning. Make the aioli: whisk together the mayo, lime juice, lime zest, hot sauce and salt. Set aside.

Brush a grill pan or skillet with the remaining ½ Tablespoon oil and heat the pan to medium-high heat. Add the fish and cook for about 4 minutes. Turn and cook another 3-4 minutes longer on the other side. Cooking time will vary depending on the thickness of your fish. You want it to be barely firm and flake easily with a fork when it's done.

While the fish cooks, mix about half the green onions with the coleslaw and shredded cabbage. Stir in enough of the Spicy Lime Aioli dressing to barely moisten the cabbage.

When the fish is done, let it cool slightly on a cutting board, then use two forks to shred the fish apart.

Fill four bowls with ¼ of the slaw mixture and top with fish. Drizzle a little more aioli over the top. Add the beans, rice, salsa/pico de gallo, a dollop of guacamole, fresh cilantro, remaining sliced green onion and a lime wedge. Serve immediately.

Note: To avoid the smell of fish in your house, opt for the outside grill or broil the fish.