Fish Soft Tacos with Pico De Gallo-Black Bean Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 384
- Total Fat
- 10
- Saturated Fat
- 3
- Carbohydrates
- 56
- Dietary Fiber
- 12
- Sugar
- 9
- Protein
- 21
- Cholesterol
- 26
- Sodium
- 711
- Total: 14 min
- Prep: 4 min
- Cook: 10 min
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)