Fish Nachos with Black Bean Salad

  • Yield: 4 servings


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

Nutritional Info *per serving

  • Calories 463
  • Fat 26g
  • Saturated Fat 3.5g
  • Cholesterol 54mg
  • Sodium 1044mg
  • Carbohydrate 34g
  • Fiber 8g
  • Protein 27g