Fish Nachos with Black Bean Salad

  • Yield 4 servings


Fish Nachos:
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon chopped garlic
2 tablespoons orange juice
2 teaspoons lemon juice
2 teaspoons olive oil
1 pound flounder fillets
4 ounces corn tortilla chips
1 -- avocado, sliced
-- Lime wedges
-- Salsa (optional)
-- Sour cream or crema (optional)
1 cup black beans, rinsed and drained
2 tablespoons chopped red onion
1/4 cup chopped red pepper
1/4 teaspoon chopped garlic
2 teaspoons chopped cilantro
1 tablespoon lemon juice or wine vinegar
3 tablespoons extra-virgin olive oil


  1. 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.
  2. To prepare the salad, place beans in a bowl. Add remaining ingredients and mix well. Let stand 1 hour before serving.
  3. Preheat oven to 450F.
  4. 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.
  5. 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.