Fish Soft Tacos with Pico De Gallo-Black Bean Sauce (Robin Miller) |
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Prep Time: 4 Minutes Cook Time: 10 Minutes |
Ready In: 14 Minutes Servings: 4 |
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Ingredients:
6 ounces cooked fish, such as baked cod |
4 flour tortillas |
1/2 cup pico de gallo |
1 can black beans, drained |
1/4 cup sour cream |
1/2 teaspoon ground cumin |
mixed stir fried vegetables, recipe below |
lime wedges |
2 teaspoons olive oil |
1 cup sliced red onion |
1 carrot, peeled and thinly sliced |
1 green bell pepper, seeded and sliced |
1 red bell pepper, seeded and sliced |
1 bunch asparagus, ends trimmed and spears cut into 2-inch pieces |
Directions:
1. Preheat oven to 425 degrees F.
2. Heat fish and all 4 tortillas in a stack and wrapped in foil on a baking sheet for 8 to 10 minutes.
3. In a bowl, combine pico de gallo, beans, sour cream and cumin.
4. Arrange fish on tortillas and top with pico de gallo-black bean sauce and mixed stir fried vegetables. Serve with a lime wedge on the side.
5. Mixed Stir-Fried Vegetables:
6. Heat oil in a large skillet over medium heat. Add onion, carrot, bell peppers, and asparagus and saute 3 to 5 minutes, until soft.
7. Yield: 8 servings (or 4 servings for fish tacos, and leftovers for another dish like Robin's Mixed Vegetable Quiche)
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