You are here: Home » Recipes » Fish Nachos with Black Bean Salad Fish Nachos with Black Bean Salad Recipe by Relish Yield 4 servings PrintEmail Ingredients Fish Nachos:1 teaspoon salt1 teaspoon black pepper1 teaspoon chili powder1 teaspoon dried oregano1 teaspoon ground cumin1 teaspoon paprika1 teaspoon chopped garlic2 tablespoons orange juice2 teaspoons lemon juice2 teaspoons olive oil1 pound flounder fillets4 ounces corn tortilla chips1 -- avocado, sliced -- Lime wedges -- Salsa (optional) -- Sour cream or crema (optional)Salad:1 cup black beans, rinsed and drained2 tablespoons chopped red onion1/4 cup chopped red pepper1/4 teaspoon chopped garlic2 teaspoons chopped cilantro1 tablespoon lemon juice or wine vinegar3 tablespoons extra-virgin olive oil Instructions To prepare the tacos, combine all spices and blend well. Place flounder in a baking dish and rub with all the marinade. Cover and refrigerated at least 4 hours or up to 1 day. To prepare the salad, place beans in a bowl. Add remaining ingredients and mix well. Let stand 1 hour before serving. Preheat oven to 450F. Place flounder on a rimmed baking sheet and allow to come to room temperature, about 15 minutes. Place in oven and cook 10 to15 minutes, until opaque. Divide corn chips among 4 plates. Top with fish, black beans and avocado. Serve with lime wedges, salsa, and sour cream or crema if using.