Fish Soft Tacos with Pico De Gallo-Black Bean Sauce

Ingredients

• 1 bunch asparagus ends trimmed cut into 2-inch pieces
• 1 can black beans drained
• 1  carrots peeled thinly sliced
• 6 ounces fish fillet such as baked cod cooked
• 4  flour tortillas 
• 4 servings stir fried vegetables mixed
• 1  bell pepper green seeded sliced
• 0.5 teaspoon ground cumin 
• 4 servings lime wedges 
• 2 teaspoons olive oil 
• 0.5 cup pico de gallo 
• 1  bell pepper red seeded sliced
• 1 cup onion red sliced
• 0.3 cup cup heavy whipping cream sour

Equipment

• bowl
• frying pan
• baking sheet
• oven
• aluminum foil

Directions

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