Fish Soft Tacos with Pico De Gallo-Black Bean Sauce

Step 1

Preheat oven to 425 degrees F.

Step 2

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

Step 3

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

Step 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.

Step 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.

Step 6

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