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

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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)