Smoky BBQ Blackened Fish Taco Salad

Ingredients:

5 ounces of Spring Mix Lettuce
3 medium tomatoes
1 large avocado
3 cups of tortilla chips
1 pound of wild caught cod
½ cup of Smoky BBQ
½ cup of seasoned rice vinegar
¼ cup of olive oil
2 tablespoons of Tangy Garlic Onion

Coat the cod in the Smoky BBQ. Sear the fish in a frying pan on each side to blacken. Then bake in a 350F oven for 5 minutes or until desired doneness. Cut up the tomatoes and the avocado into bite sized chunks. In a cruet or jar mix the rice vinegar, olive oil and Tangy Garlic Onion together. Arrange pieces of the fish, the tomatoes, avocados, lettuce and tortilla chips on a platter or in individual bowls. Serve immediately. Makes 4 servings. Enjoy!