Fish Soft Tacos with Pico De Gallo-Black Bean Sauce

  • Level: Easy
  • Total: 14 min
  • Prep: 4 min
  • Cook: 10 min
  • Yield: 4 servings
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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.

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

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