Ingredients

• 1 1⁄2 lbs. Boneless, Skinless Fish (Cod, Haddock, Tilapia, Orange Roughy or other…)
• 2 Tbsp. Vegetable Oil
• 1 oz. Lawry’s Taco Seasoning
• 1 head Iceberg Lettuce, chopped
• 3 Roma Tomatoes, chopped
• 1⁄4 cup Black Olives, drained and sliced
• 1 cup Monterey Jack or Cheddar Shredded Cheese
• 1⁄2 cup Black Beans, cooked, rinsed
• 2 cups Corn Tortilla Chips, broken
• 1⁄2 cup Sour Cream
• 2 Tbsp. Cilantro, chopped
• – Optional: Avocado, peeled, seeded, chopped

Instructions

1. Dice fish in one inch pieces, toss with taco seasonings, then saute in a non-stick skillet with the vegetable oil.
2. Cool fish and place in a large mixing bowl.
3. Toss seasoned fish with iceberg lettuce and half of the tomatoes, olives, black beans and broken tortilla chips.
4. Place tossed mixture in a service bowl and garnish with remaining ingredients.
5. Serve chilled.