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Fish Nachos with Black Bean Salad

Recipe by Relish

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)
Salad:: 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

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.