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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 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. Mixed Stir-Fried Vegetables: 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)
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