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Fish Taco Salad with Black Beans + Avocado Dressing

Active Time: 15 minutes
Total Time: 15 minutes
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Why we love it:

You’re welcome. For this recipe, in case that wasn’t clear. Taco Tuesday just got an elegant upgrade worthy of a meal for one or an entire dinner party. Add your favorite Farmer’s Market finds or whatever veggies are in need of a home because when it comes to taco salad, more is more. Wait, what if….we put the taco salad, in a tortilla….for taco salad tacos? whoa.

Ingredients

  • 8 Corn Tortillas
  • 6 Tablespoons Extra Virgin Olive Oil (divided)
  • 112 teaspoons Kosher Salt (divided)
  • 1 pound Cod (or fresh white fish of choice)
  • 1 teaspoon Ground Cumin (divided)
  • 1 teaspoon Chili Powder (divided)
  • 12 teaspoon Black Pepper (divided)
  • 2 ears Corn
  • 1 head Romaine Lettuce
  • 12 Red Onion
  • 1 pint Cherry Tomatoes
  • 1 15-ounce can Black Beans
  • 2 Tablespoons Cider Vinegar
  • 12 teaspoon Honey
  • 2 teaspoons Water
  • 1 Avocado

Cooking Instructions

  • 1. PREHEAT THE OVEN TO 450 DEGREES
  • 2. TORTILLAS

    Stack the tortillas and cut them into ½” thick strips, then in half or thirds into shorter strips. Place them on a baking sheet and drizzle with about 1 teaspoon of olive and 1⁄2 teaspoon of salt. Toss to coat and spread out in one layer. Roast for about 5-6 minutes. Keep a close eye on them and use a spatula to carefully stir them at least once.

  • 3. FISH AND CORN

    Place the fillets of fish on another baking sheet, ideally lined with parchment or a silicon mat. Drizzle the fish with ½ teaspoon of olive oil and sprinkle with ½ teaspoon each: salt, cumin, chili powder and a few turns of freshly cracked black pepper.

    Shuck the corn and add the whole ears to the side of the sheet pan.

    Place in the oven and roast for about 6 minutes. Open the oven once to rotate the corn after 3 minutes. Then after 6 minutes, remove the corn and continue baking the fish for about 10 minutes total. (You want the fish cooked through. If you have a piece that is thicker than about 1 inch, you might prefer to roast the fish longer, up to 10 minutes. Press on it with a finger to see that it’s firm and opaque throughout.)

    Let the fish cool a little bit before adding to the salad.

  • 4. SALAD

    Meanwhile, slice up the romaine into thin strips or squares. Wash and dry as needed to make sure it’s clean. Toss in a large bowl.

    Finely dice half of a red onion and add it to the bowl.

    Slice cherry tomatoes in half, if you prefer, or add them whole.

  • 5. BEANS

    Open and drain the beans. When the tortillas are crisp and done, remove them from the oven and scrape into a bowl. Add the drained beans to the hot pan and cook them in the oven for 3-4 minutes. This will be just long enough to warm them a bit but not to dry them out. This is optional, but since the oven is on and it doesn’t dirty the pan, it is a nice touch for the texture of the beans.

  • 6. DRESSING

    In a blender, place 2 Tablespoons Cider Vinegar, ½ teaspoon Honey, ½ teaspoon salt, ¼ teaspoon black pepper, and the whole, ripe avocado (peeled). Add 2 teaspoons of water and blend. Stream in the olive oil, about 5 Tablespoons or so. If it’s too thick, add another teaspoon or so of water, whatever is needed for a smooth and not too thick consistency. The ideal texture is between sticking to the spoon - but still looking soft or close to that of heavy cream, if you like it thinner.

  • 7. SALAD

    Add the beans to the lettuce.
    Slice the corn off the cob and add it to the bowl.
    Add the tortillas to the bowl.
    Toss gently to combine everything.

  • 8. SERVING

    Divide evenly among plates or big shallow bowls. If you have one fillet per person, serve a piece on top, or flake the fish in large pieces onto the plates for a more casual presentation. Serve dressing on the side or drizzled over top.

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Substitutions

  • ROMAINE:
    if you made the the "grilled sausages and chowchow" this week, shred and use the extra cabbage in your lettuce mix!
  • PALEO:
    increase the fish portion size. Consider adding roasted broccoli or cauliflower. Omit tortillas, beans, and corn
  • FISH:
    roasted, shredded chicken. Grilled, sliced steak. Shrimp. Sautéed ground beef or turkey
  • COD:
    salmon, black cod, snapper, sole
  • CORN ON COB:
    use 1 cup of frozen corn or omit and add a different veggie
  • ONION:
    don’t like? Omit. Or, slice into thin strips and bake in the oven with the fish to soften the bite.
  • BEANS:
    Omit if you are allergic. Garbanzos, pinto or white beans work nicely too
  • GRAIN:
    Consider cooked rice, quinoa, or lentils for a hearty addition
  • CHEESE:
    taco salad is only made better by adding a handful of grated cheese, jack, or crumbled queso fresco
  • KIDS CORNER:
    most of these components should make sense for kids, set up the plates in a way they enjoy!
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