Fish Taco Salad with Roasted Vegetables and Chipotle Dressing

INGREDIENTS

white flakey fish fillets (skin removed (like tilapia or whiting or halibut))

2 tbsp

extra-virgin olive oil

3 tbsp

lime juice

1/2 tsp

kosher salt

1/2 tsp

black pepper

1 1/2 cups

panko crumbs

1 cup

plain full-fat yogurt

1/4 cup

mayonnaise

1 tsp

chipotle pepper in adobo sauce

1/2 tsp

lime juice

salt and pepper (to taste)

red pepper (diced)

1/2

sweet onion (diced)

kernels from 2 cobs of fresh corn

3 tbsp

olive oil

Salt and pepper

6 cups

chopped romaine lettuce

avocados (sliced)

Croutons (optional)