Spicy Avocado, Fish and Black Bean Taco Salad


  • 2 pounds cod fish
  • 1 tablespoon chili powder
  • 2 teaspoons brown sugar
  • 1/2 teaspoon of each salt & pepper
  • Olive oil
  • 1 cup salsa
  • 2 limes, juiced
  • 1/4 cup chopped cilantro
  • 2 green onions, thinly sliced
  • 1 avocado, pitted and diced
  • 1/2 can black beans, rinsed and drained
  • Corn tortillas
  • 3 cups shredded lettuce


  1. Rinse fish and pat dry. In a bowl, combine chili powder, brown sugar and 1 teaspoon each of salt and pepper. Rub mixture into fish on both sides.
  2. Heat a little oil in a large skillet. Sauté fish until it flakes easily. Remove from heat. Break fish into large chunks.
  3. In a bowl, combine salsa, lime juice, cilantro, green onion, avocado and beans.
  4. Warm tortillas in oven or on stovetop over flame. Divide fish and bean mixtures between tortillas. Top with lettuce and sour cream.