A super easy and quick fish taco salad, served on a bed of spinach instead of tortillas, featuring seasoned tilapia, sautéed vegetables, black beans, corn, and avocado slices.
Preheat your oven to 400 F (200 C). Season the piece of tilapia with cumin and basil. Place the seasoned tilapia in the oven and bake for 15 minutes. While the fish is cooking, prepare your vegetables: put the peppers, mushrooms, and onions on the stove to sauté. Heat up the black beans and corn. Once the tilapia is cooked and the other ingredients are ready, arrange a bed of spinach on a plate and top with the cooked tilapia, sautéed vegetables, warm black beans, corn, and avocado slices. Enjoy your quick and easy fish taco salad!
