Tex Mex–Rubbed Halibut Taco Salad with Rice and Beans / Santa Fe Salsa / Cocoa Taco Sauce / Smashed Avocado

Name: Tex Mex–Rubbed Halibut Taco Salad with Rice and Beans / Santa Fe Salsa / Cocoa Taco Sauce / Smashed Avocado
Yield: Serves 2
Cuisine: Mexican
Ingredients: ½ tsp (2.5 mL) lime juice; 1 Tbsp (15 mL) olive oil; 1 cup (250 mL) water; ¼ cup (60 mL) taco sauce; ½ tsp (2.5 mL) cocoa powder; ½ tsp (2.5 mL) chili flakes; ½ tsp (2.5 mL) cumin; ⅓ cup (80 mL) canned corn kernels; ¼ tsp (1 mL) minced garlic; ½ cup (125 mL) black beans; ⅛ tsp (0.5 mL) salt; 2 cups (500 mL) chopped iceberg lettuce; ⅛ tsp (0.5 mL) chili flakes; ½ tsp (2.5 mL) garlic powder; ½ tsp (2.5 mL) salt; 1 Tbsp (15 mL) seeded and diced jalapeño pepper; ½ cup (125 mL) jasmine rice; ¼ tsp (1 mL) salt; 4 cups (1 L) vegetable oil; Two 12-inch (30 cm) flour tortillas; 1 Tbsp (15 mL) unsalted butter; Lime wedges; 1 cup (250 mL) seeded and diced Roma tomatoes; ⅓ cup (80 mL) diced red onion; Two 4 oz (125 g) halibut fillets; 1 tsp (5 mL) oregano; 1 ripe avocado; 1 Tbsp (15 mL) chili powder; 1 tsp (5 mL) vegetable oil

Preparation info

Serves
2

Difficulty
Easy

Appears in

Fish for You

By Spencer Watts

Published 2022

About

As kids, my brother and I would come home from school, and I would usually have a salad for a snack. I’ve loved salads for as long I can remember, and this one is a rendition of a classic taco salad, but with a Spencer Watts twist: it features Tex Mex–style fish, a tangy cocoa taco sauce, rice, beans, and crispy lettuce. I could eat this salad anytime, day or night, and I hope it’s the same for you.

Ingredients

Americas
Mexico
Snack
Fish course
Pescatarian
Central America

Tex Mex–Rubbed Halibut Taco Salad with Rice and Beans / Santa Fe Salsa / Cocoa Taco Sauce / Smashed Avocado

Ingredients

Method

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