Lettuce fish tacos | Heart and Stroke Foundation

Ingredients

• 1 tsp (5 mL) canola oil
• 1/2 tsp (2 mL) chili powder
• Pinch cayenne pepper (optional)
• 8 oz (227 g) haddock loins or fillets
• 2 small yellow fleshed potatoes (about 8 oz/227 g)
• 2 large Boston lettuce leaves
• Half red bell pepper, thinly sliced
• 1/4 cup (50 mL) shredded carrot
• 1 tbsp (15 mL) chopped fresh parsley
• 2 lime wedges
• 2 tbsp (25 mL) 0% plain Greek yogurt
• Chopped fresh chives (optional)