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Cowboy Caviar Fish Tacos

June 9, 2022
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Golden spiced pan seared fish tucked into a charred tortilla and topped off with the most addicting corn and bean salad: these Cowboy Caviar Fish Tacos are absolutely game-changing.

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Cowboy caviar is the newest TikTok sensation. I mean, it’s been around forever — the traditional black eyed pea Texas salad/dip with a light and tangy vinaigrette and all the fixings, that is. Recently, however, I’ve noticed foodies creating their own versions of this classic, so I thought I’d hop on too. Really, “cowboy caviar” has become the name for any type of Tex-Mex spiced bean salad. My personal favorite way to whip it up is with corn, feta, and a good old can of black olives. Oh, and…  not to mention, I love to stuff it inside of a fish taco. The combo is just so elite. So, if you haven’t tried cowboy caviar, or are simply in need of a new taco, this Cowboy Caviar Fish Tacos recipe is for you.

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The breakdown…

These Cowboy Caviar Fish Tacos are really quite simple. I mean, the actual “caviar” salad does have a lot of ingredients, but it is pretty easy to just throw everything into a bowl and pop it in your fridge for a few days. I mean, meal prepped corn salad is always a good idea — especially when you can whip it out and stuff it into a tortilla with some taco-seasoned fish. To get things going for that caviar, you want to whip up a super simple dressing. Use a base of just a bit of olive oil, then go in with your favorite red enchilada sauce. I love the Siete one, but you could also use a spicier variety. This is the type of meal you can really make as spicy or as mild as you would like, depending on how much heat you get with your enchilada sauce and taco seasoning. Then, go in with a bit of extra lime juice to solidify that tanginess and some honey to balance it out (if you would like). Lastly, toss in some of your favorite taco seasoning and get to whisking!

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all the fixings…

With that vinaigrette ready to go, the next step to these Cowboy Caviar Fish Tacos is to throw in the remaining cowboy caviar ingredients. This is where things can get so customizable. I use a base of black beans, but you could also throw in the more traditional black eyed peas. Likewise, the corn and black olives are personal favs, but also could be replaced with bell peppers, jalapeño, or even a fruit, like mango. Then, you definitely need some type of tomato in the mix. I like to use roma tomatoes, as they are less juicy/messy. Cherry tomatoes would be a great alternative. Finally, you have to have a cruciferous bite in there with something in the onion family, and creaminess from the avocado is also a must. Oh, and feta is a personal favorite addition, but definitely optional as I know not everyone loves cheese with their fish.  Mix it all up and voila! The salad/dip/meal prep life-savor is good to go!

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the fish…

Once your cowboy caviar is all squared away (the flavors get even better over time — just saying), it’s time to sear up that fish. This is a totally no frills fish situation. Really, you just want to add some taco-seasoning coated fish to a hot greased skillet. Then, hit it with a bit of salt (if necessary… taste your taco seasoning!!) and some lime juice. Definitely not any crazy, yet so delicious. Plus, you can really use any type of fish you would like. Grouper, snapper, and haddock are very similar in size, but you could also use salmon, mahi, halibut, or a bass. If you use a thicker or thinner fish, though, just note that the cooking time will vary. When cooking fish, I always like to say it’s done when it flakes apart easily with your spatula. Besides that, my only other tips would be to only flip it once and to really grease your pan well to prevent a big mess. 

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how to serve it up…

Stuff a ton of that fish into a charred tortilla and top it off with a big spoonful of your cowboy caviar. Hit everything with some crunchy iceberg lettuce (or even some toasted pepitas for a crunch!) and dig in! These Cowboy Caviar Fish Tacos are truly the best ever dinner to make for your family, just for one (hello leftovers!), or even for a crowd. I love this one for entertaining because it is incredibly flavorful without being too spicy. Plus, it’s super fresh! I personally don’t think these tacos even need any sides, but you could definitely pair them with some rice, a side salad, or some roasted sweet potatoes, if you would like. You could even add them to a full on dinner party spread with various protein sources for the tacos, and chips and guacamole to start, too! But, whatever you do, make sure you make a whole lotta extra cowboy caviar to eat as a salad, with chips, or even in a wrap for the next few days. It’s truly the best!

I hope you love this Cowboy Caviar Fish Tacos recipe as much as I do! Let me know what you think in the comments below:))

Cowboy Caviar Fish Tacos
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Cowboy Caviar Fish Tacos

Recipe by Annie PatrickCourse: Main CourseCuisine: American, Texan, FusionDifficulty: Easy
Servings

6

servings
Prep time

14

minutes
Cooking time

6

minutes
Total time

20

minutes


Golden spiced pan seared fish tucked into a charred tortilla and topped off with the most addicting corn and bean salad: these Cowboy Caviar Fish Tacos are absolutely game-changing

Ingredients

  • cowboy caviar:

  • 3 tbsp olive oil

  • ⅓ cup red enchilada sauce (or a smooth salsa)

  • 1 lime, juiced

  • 1 tsp honey

  • 1 ½ tbsp taco seasoning*

  • Salt and pepper, to taste

  • 1 15oz can black beans, rinsed and drained

  • 1 15 oz can black olives, drained and roughly chopped

  • 3 Roma tomatoes, finely diced

  • 2 ears corn (or ~1 cup corn kernels)

  • 3 tbsp fresh cilantro or parsley, finely diced

  • 3 tbsp red onion, finely diced

  • 1 avocado, finely diced

  • Optional: ½ cup feta cheese, crumbled

  • taco assembly:

  • 10-12 tortillas, charred* (corn or flour)

  • 2 tbsp olive oil

  • 2 lb cod (or a similar white fish)*

  • Taco seasoning, as needed to coat the fish

  • Salt, to taste (omit if your taco seasoning is salty)

  • 1 lime

  • Shredded iceberg, as desired

Instructions

  • In a large bowl, whisk the olive oil, enchilada sauce, lime, honey, and taco seasoning until combined. Toss with the remaining cowboy caviar ingredients.
  • Generously season your fish with taco seasoning and salt.
  • In a large skillet, heat the 2 tbsp olive oil over medium-high heat. Once hot, add your fish to the hot oil and sear for 3 minutes on each side, only flipping once (the cooking time may vary if you have a thicker cut of fish). When the fish is flaky and cooked through, squeeze the lime over top and remove from the heat.
  • Stuff each charred tortilla with some of the fish and cowboy caviar, then top with a bit of shredded iceberg. Serve and enjoy!

Notes

  • Instead of using preside taco seasoning, you can also easily make your own.
  • This recipe makes more cowboy caviar than you will likely need for your tacos. I love to store a big batch of the caviar in Tupperware for up to 3 days in the fridge and eat it as a salad, dip, wrap, or as a topping for any protein!
  • Instead of cod, you could also go with grouper, snapper, haddock, or any other thin white fish. You could also use salmon, Mahi-Mahi, halibut, or a bass, but the cooking times will be different.
  • I like to char my tortillas with a pair of tongs over an open flame. You could also char them in a super hot skillet.
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