Serves 4
14 min
Fish Soft Tacos with Pico de Gallo-Black Bean Sauce
Recipe GLPRe80be4fc354ce3
Warm, delicious fish tacos topped with a zesty pico de gallo and black bean sauce, accompanied by colorful sautéed vegetables. Fresh lime wedges brighten each bite in this light yet satisfying meal.
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Ingredients
6 ounces cooked cod or similar white fish
4 flour tortillas
1/2 cup pico de gallo
1 can (15 ounces) black beans, drained
1/4 cup sour cream
1/2 teaspoon ground cumin
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, trimmed and cut into 2-inch pieces
Lime wedges for serving
Directions
Preheat your oven to 425°F.
Heat the olive oil in a large skillet over medium heat. Add the sliced red onion, carrot, green bell pepper, red bell pepper, and asparagus pieces. Sauté for 3 to 5 minutes, stirring occasionally, until the vegetables are tender and lightly softened. Remove from heat and set aside.
Place the cooked fish and all 4 flour tortillas on a baking sheet, stack the tortillas together, wrap them in aluminum foil, and place the fish beside the foil packet. Bake in the preheated oven for 8 to 10 minutes to heat through.
While the fish and tortillas are heating, prepare the sauce by combining the pico de gallo, drained black beans, sour cream, and ground cumin in a small bowl. Stir well to mix evenly.
Remove the heated tortillas and fish from the oven. Unwrap the tortillas and place them on individual serving plates.
Divide the warm cooked fish evenly among the 4 tortillas, placing it down the center of each. Top each taco generously with the pico de gallo-black bean sauce and divide the warm sautéed vegetables among the tacos.
Serve immediately with fresh lime wedges on the side for squeezing over the tacos.
