Fish Soft Tacos With Pico De Gallo-Black Bean Sauce

Serves: 6

Callie Medhurst

1 January 1970

Based on User reviews:

50

Spice

50

Sweetness

52

Sourness

44

mins

Prep time (avg)

4.9

Difficulty

Ingredients:

4

Flour Tortillas

1 cup

Pico De Gallo

1 can

Black Bean (drained)

1 cup

Sour Cream

1 tsp

Ground Cumin

1

Vegetable (mixed stir fried, recipe below)

1

Lime (wedges)

2 tsps

Olive Oil

1 cup

Red Onion (sliced)

1

Carrot (peeled and thinly sliced)

1

Green Bell Pepper (seeded and sliced)

1

Red Bell Pepper (seeded and sliced)

1 bunch

Asparagus Spears (asparagus, ends trimmed and spears cut into 2-inch pieces)

Directions:

1

Watch how to make this recipe

2

Preheat oven to 425 degrees F

3

Heat fish and all 4 tortillas in a stack and wrapped in foil on a baking sheet for 8 to 10 minutes

4

In a bowl, combine pico de gallo, beans, sour cream and cumin

5

Arrange fish on tortillas and top with pico de gallo-black bean sauce and mixed stir fried vegetables

6

Serve with a lime wedge on the side

7

Heat oil in a large skillet over medium heat

8

Add onion, carrot, bell peppers, and asparagus and saute 3 to 5 minutes, until soft

9

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