Spicy Fish Tacos with Avocado and Black Beans

I have never been a big fan of fish tacos that have one big piece of fried fish in them.  So when I came across this recipe by Katie Brown that called for sautéing the fish, I had to try it.  I have since made this dish many times and never get tired of it.  It was originally a Taco Salad but I figured it would work just as well wrapped in a soft flour tortilla.  Give it a try and see what you think.  This recipe serves 4.


For the fish:

2 pounds cod –  I use frozen cod from Costco

1 tablespoon chili powder

2 teaspoons brown sugar

½ teaspoon each salt and pepper

Olive oil for sautéing


For the topping

1 cup salsa – I use a can of mild Rotel

Juice of two limes

½ can of black beans, rinsed and drained

2 green onions thinly sliced

¼ cup chopped cilantro

1 avocado, pitted and diced

Shredded lettuce

Flour tortillas

Sour Cream – optional


  1.  Rinse the fish and pat it dry.  Set aside
  2. In a bowl. Combine chili powder, brown sugar and salt and pepper.  Rub into fish on both sides.
  3. Heat a little oil in a large skillet, sauté the fish until it flakes easily.  Remove from heat.  Break in the fish into chunks.
  4. In a bowl,  combine the salsa, lime juice, black beans, green onions, cilantro and avocado.
  5. Divide the fish evenly among the tortillas.  Top with the salsa mixture, shredded lettuce and sour cream if desired.



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