Spicey Avocado, Fish & Black Bean Taco Salad

I found this recipe in one of my favorite books- Katie Brown's Weekends.  It's a compilation of recipes, crafts, and home decor ideas.  The thing I love about her recipes is that they're usually simple, and elegant.  She's a caterer, among other things.  This recipe is in a section where she has recipes from around the world: Morocco, France, China, and, of course, Mexico.

I made it for the first time tonight, and knew that it would be a hit.  As I was snapping shots of the finished product Don couldn't resist eating.  Between shots I asked him how it was.

"S'good."
"You like it?"  I coax.
"Yeah."
"Well great," I exclaim as I take my last picture.  "Let's eat!"
"I'm already done."

I only took three pictures, and I it probably took only a minute or two.  So, these little babies are pretty good.  And if you're not a fish taco fan, you might want to change your mind.  Fish tacos should be grouped in a whole different food group from your everyday fish, because you don't really even realize that you're eating fish.  Let me put it this way:  I have a sister to abhors anything remotely fishy, and she loves fish tacos.  In fact, she's the one who introduced me to the whole concept.  Funny, huh? Of course this is taco salad, but it's pretty much a variation on a theme.

Here's the recipe.  It's a nice, fast dinner.

Ingredients:

• 2 lbs. cod
• 1 TBSP chili powder
• 2 tsp brown sugar
• 1/2 tsp salt
• 1/2 tsp pepper
• olive oil for sauteing
• 1 cup salsa
• juice of 2 limes
• 1/2 can black beans, rinsed and dried
• 2 green onions, thinly sliced 
• 1/4 cup chopped cilantro
• 1 avocado, pitted and diced
• corn tortillas
• 3 cups shredded lettuce
• sour cream (optional)

Rinse the fish and pat it dry.  Set aside.  In a bowl, combine the chili powder, brown sugar, and salt and pepper.  Rub the mixture into the fish on both sides.

Heat a little oil in a large skillet.  Saute the fish until it flakes easily.  Remove from heat.  Break the fish into large chunks.

In a bowl, combine the salsa, lime juice, black beans, green onions, cilantro, and avocado.  Warm the tortillas in the oven or on the stove top over a low flame.  Divide the fish and bean mixture equally among the tortillas.  Top with lettuce and, if desired, sour cream.

Your taco salad will never be the same. 

                                                                              Yum.