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Fish soft tacos with pico de gallo-black bean sauce

  • Preparation Time4 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
170 g cooked fish, such as baked cod
4 flour tortillas
115 g pico de gallo
1 tin black beans, drained
60 g sour cream
1/2 tsp ground cumin
Mixed stir fried vegetables, recipe below
Lime wedges

For the mixed stir-fried vegetables

2 tsps olive oil
225 g sliced red onion
1 carrot, peeled and thinly sliced

1) Preheat oven to 200 degrees C.

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

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

4) 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.

5) 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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