Fish Soft Tacos with Pico De Gallo-Black Bean Sauce

Total Time:
14 min
Prep:
4 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

CATEGORIES
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
  • 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
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.

Mixed Stir-Fried Vegetables:

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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    This recipe is featured in:

    Make It 5 Ways: Tacos