Fish Taco Salad

Keep an open mind people! It's tasty, I promise.

My sister adores fish tacos, and I've always thought her crazy for it. I pinged her yesterday for the recipe deciding it was time to broaden the culinary horizon a little.

A tweak here and there and this is what I came up with. Not super gourmet but fast.

1 Morton's frozen tilapia, grilled fillet.

4 c. Shredded fresh spinach

3/4 c. chopped tomato (I used cherry tomatoes from our garden)
1/4 c. cilantro
1/8 c. chopped onion
1 T. lime juice
garlic salt to taste

3/4 c. black beans. (See ''Beans Take A Bath Post)

1. Shred the tilapia fillet and set aside.

2. Chopped the spinach and put on plate.

3. Combine tomato, cilantro, onion, lime juice, and garlic salt in bowl....Mix.

4. Place 'pico' mixture on spinach, layering black beans and then tilapia.

I found this so tasty as is, there was no need to add any dressing such as a Creamy Jalepeno or Cilantro dressing. Of course, you could actually MAKE this into tacos or just eat it with a few corn tortillas.