Fish Taco Salad With Creamy Chipotle Dressing

• 2 tablespoons extra-virgin olive oil
• zest
• 1/2 teaspoon kosher salt each, & freshly ground black pepper
• 1 pound fish fillet white flaky, like halibut
• 1 cup plain greek yogurt
• 1/4 cup mayonnaise
• 2 teaspoons chipotle pepper in adobo sauce pureed, puree the entire can, measure out 2 teaspoons and store the rest in the fridge or freezer. Can also finely chop 2 teaspoons of the chipotle peppers with a little of the sauce
• lime tiny squeeze of
• kosher salt
• 8 cups romaine lettuce chopped, or a mixture of shredded cabbage & lettuce
• 1 cup corn kernels fresh
• 2 avocados chopped
• lime wedges

1. Mix together the ingredients for the marinade (olive oil through salt & pepper). Place fish on a large plate and drizzle marinade over, taking care to lift each filet to get marinade both over and under fish. Marinate for 30 minutes.
2. Meanwhile, mix all dressing ingredients together and allow to sit at room temperature.
3. Grill fish until just cooked through. Pull fish apart (if it's cooked properly it should come apart fairly easily) and set aside briefly.
4. Assemble the salad: Fill four bowls with chopped romaine lettuce. Top with fish, fresh corn kernels, chopped avocado and garnishes. Drizzle the creamy chipotle dressing over the top of each salad and serve.

extravirgin olive oil, zest, kosher salt, white flaky, greek yogurt, mayonnaise, pepper, lime, kosher salt, romaine lettuce, corn kernels, avocados, lime wedges

Taken from www.yummly.com/recipe/Fish-Taco-Salad-with-Creamy-Chipotle-Dressing-1230892 (may not work)