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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.


  • 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


    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.


    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.


    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.

Check out our new features!


    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
    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
    taco salad is only made better by adding a handful of grated cheese, jack, or crumbled queso fresco
    most of these components should make sense for kids, set up the plates in a way they enjoy!

Prep Ahead & Use It Up

  1. Make the salad dressing
  2. Combine the spices and make a little spice blend for easy dusting
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