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Chef Erica’s Taco Bowls

BT Montreal | posted Thursday, Jan 3rd, 2019

Different proteins to add to your taco bowls

Add any of these proteins to a rice or salad bowl with a selection of toppings that your family can add to their bowls to their liking.

 

Fish

  • 3-4 fillets of your favourite white fish (cod, halibut, tilapia, etc.)
  • 1 tbs. chili powder
  • 2 tsp. ground cumin
  • 1 tsp. paprika
  • 1-2 limes
  • 1-2 cloves of garlic (finely chopped)
  • ¼-¾ tsp cayenne pepper (depending on how spicy you’d like it)
  • salt and pepper to taste
  • 1 tbs. olive oil
  • toppings of your choice

Simply coat your fish with all of the ingredients except oil and heat a skillet to medium-high heat. Place oil in skillet and once hot lay the fish fillets in the pan. Once the fish reach a dark golden brown flip them. The fish will be done when they are completely white in the middle and flake easily. Gently remove from the pan and use to make tacos or taco bowls.

Pulled chicken

  • cooked chicken shredded (I recommend using a whole rotisserie chicken)
  • 1 small can of diced tomatoes
  • 1 tbs cumin
  • 2 tsp chili powder
  • 2 cloves of garlic (finely chopped)
  • 1 tbs. olive oil
  • hot sauce of your choice (to taste)
  • salt and pepper (to taste)
  • toppings of your choice

Start off by shredding your chicken and removing any bones. Heat a large skillet on medium heat and add the oil, garlic, cumin, and chili powder and fry for 1-2 minutes or until fragrant. Add in the tomatoes, hot sauce and chicken. Simmer for 3-5 minutes or until some of the excess liquid evaporated. Taste and season if necessary and serve.

 

Lentil taco meat

  • 1 can lentils
  • 1 onion finely chopped
  • 3 cloves garlic finely chopped
  • 1/2 can diced tomatoes
  • 4 tsp chili powder
  • 1 tbs cumin
  • your favourite hot sauce (to taste)
  • 1 tbs olive oil
  • 1 tsp oregano
  • salt and pepper (to taste)
  • toppings of your choice

Start off in a skillet on medium heat and add in your oil, garlic, onion, chili, cumin, oregano. Sautee until onion are translucent, being careful not to get too brown. Then add in the rest of the ingredients and cook for a few minutes to let excess moisture evaporate and serve.