Fish Tacos with Black Bean Salad

  • Yield 4 servings

These family-friendly fish tacos are dressed up with a black bean salad and slices of avocado.

Fish Tacos with Black Bean Salad
Teresa Blackburn


Black Bean Salad
1 cup canned black beans, rinsed and drained
1/4 cup chopped red onion
1/4 cup chopped red pepper
1 garlic clove, chopped
1 tablespoon chopped cilantro
2 tablespoons vinegar
3 tablespoons extra-virgin olive oil
1/4 teaspoon coarse salt
Fish Tacos:
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon oregano
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon chopped garlic
2 tablespoons orange juice
2 teaspoons lemon juice
2 teaspoons olive oil
1/2 teaspoon salt
1 pound flounder or other white fish fillets
8 corn tortillas
Avocado slices (optional)
Lime wedges


  1. To prepare salad, combine all ingredients. Let marinate at least 1 hour and up to 2 days.
  2. To prepare tacos, combine black pepper and next 9 ingredients (pepper through salt) in a small bowl. Blend well. Place flounder in a baking dish and rub with all the marinade. Cover and place in refrigerator for at least 4 hours or up to 1 day.
  3. Preheat oven to 450F.
  4. Remove flounder from refrigerator and allow to come to room temperature, about 15 minutes. Place in oven and cook 10 to 15 minutes, until opaque. Serve on warmed tortillas with Black Beans, avocado and limes.

Recipe by Chef Bill Telepan



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