While Lounging Poolside….
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[Photo by Food Network] Chew This. The weather may be slightly gloomy with the grey cloudy cover but this easy recipe for Fish Tacos with Pico De Gallo-Black Bean Sauce, courtesy of Robin Miller from the Food Network, is sure to put some spice into your week. To make the dish even better, pair it with one of Carson’s slim cocktails such as the Slim Sippin’ Tequila Sunrise. Recipe below:
INGREDIENTS
- 6 oz. cooked fish (any white flaky fish such as Baked Cod, Fluke, or Stripped Bass)
- 4 flour tortillas or hard taco shells
- 1/2 cup pico de gallo
- 1 can black beans, drained
- 1/4 cup sour cream
- 1/2 tsp ground cumin
- Mixed stir fried vegetables (recipe below)
- Lime Wedges
Mixed Stir-Fried Vegetables Recipe
- 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
Heat oil in a large skillet over medium heat. Add onion, carrot, bell peppers, and asparagus and saute 3 to 5 minutes, until soft.
FISH TACO DIRECTIONS
Preheat oven to 425 degrees F.
Heat fish and all 4 tortillas in a stack and wrapped in foil on a baking sheet for 8 to 10 minutes.
In a bowl, combine pico de gallo, beans, sour cream and cumin.
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.
*Yields 4 servings
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