Recipes : Fish Soft Tacos with Pico De Gallo-Black Bean Sauce : Food Network

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Fish Soft Tacos with Pico De Gallo-Black Bean Sauce
, 2006, Robin Miller, All rights reserved

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

Directions
Preheat oven to 425 degrees F.

Heat fish and all 4 tortillas in a stack and wrapped in foil on a baking sheet for
8 to 10 minutes.

In a bowl, combine pico de gallo, beans, sour cream and cumin.

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.

Ingredients
Mixed Stir-Fried Vegetables:

Directions
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

Heat oil in a large skillet over medium heat. Add onion, carrot, bell peppers, and
asparagus and saute 3 to 5 minutes, until soft.

Yield: 8 servings (or 4 servings for fish tacos, and leftovers for another dish
like Robin's Mixed Vegetable Quiche)