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: 1 tsp (5 mL) oregano; ¼ cup (60 mL) taco sauce; 1 Tbsp (15 mL) olive oil; 1 tsp (5 mL) vegetable oil; 4 cups (1 L) vegetable oil; 1 cup (250 mL) water; ⅛ tsp (0.5 mL) chili flakes; Two 12-inch (30 cm) flour tortillas; ⅛ tsp (0.5 mL) salt; ½ cup (125 mL) jasmine rice; ½ tsp (2.5 mL) garlic powder; ¼ tsp (1 mL) minced garlic; ½ tsp (2.5 mL) cocoa powder; 1 ripe avocado; Two 4 oz (125 g) halibut fillets; 1 Tbsp (15 mL) chili powder; 1 Tbsp (15 mL) seeded and diced jalapeño pepper; ½ tsp (2.5 mL) salt; ⅓ cup (80 mL) canned corn kernels; ½ cup (125 mL) black beans; ½ tsp (2.5 mL) lime juice; ½ tsp (2.5 mL) cumin; ½ tsp (2.5 mL) chili flakes; Lime wedges; 1 Tbsp (15 mL) unsalted butter; ¼ tsp (1 mL) salt; ⅓ cup (80 mL) diced red onion; 1 cup (250 mL) seeded and diced Roma tomatoes; 2 cups (500 mL) chopped iceberg lettuce

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.