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
• 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

Browse by ingredient

Instructions

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. Serve with a lime wedge on the side.
6. Heat oil in a large skillet over medium heat. Add onion, carrot, bell peppers, and asparagus and saute 3 to 5 minutes, until soft.
7. 8 servings (or 4 servings for fish tacos, and leftovers for another dish like Robin's Mixed Vegetable Quiche)