Photo: Fish Soft Tacos with Pico De Gallo-Black Bean Sauce Recipe
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.
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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By Bizzyliz24
on December 06, 2010
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I made this for my husband last night and we absolutely loved it!!! I used Tilapia instead of cod but the result was great!! I will definetly be making this again :
By kimberleygayle_...
Cedar Park, 83
on July 26, 2010
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We had this for dinner last night, using planned-leftover cod, as she does in the show. I used zucchini in the place of carrots and asparagus, but followed everything else exactly and they were delicious. The flavors all meld wonderfully. I was afraid asparagus would overpower the cod. Light and healthy and yet satisfying and filling. We used low carb tortillas and light sour cream and had a very healthy dinner. Will be putting this on the menu regularly.
By Murphsandy
So Cal
on January 29, 2010
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Stir-fry veggies with a Mexican dish -- come on now!!!!
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