Fish soft tacos with pico de gallo-black bean sauce

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Ingredients

  • 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 green pepper, seeded and sliced
  • 1 red pepper, seeded and sliced
  • 1 bunch asparagus, ends trimmed and spears cut into 5 cm pieces

Use imperial measurements

Method

How to make Fish soft tacos with pico de gallo-black bean sauce

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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