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Fish Soft Tacos With Pico de Gallo-Black Bean Aioli

Fish Soft Tacos With Pico de Gallo-Black Bean Aioli 4.000

Bill O'Leary

Nov 28, 2007

This couldn't be simpler, and yet the sauce, quickly concocted from prepared and canned ingredients, lends a rich and complex taste. The raw vegetables provide a nice crunch, but if you prefer yours lightly cooked, just toss them into the pan along with the fish.

Serve with a salad of mesclun topped with avocado and corn kernels, and a citrus vinaigrette.


Servings: 4
Ingredients
  • For the tacos
  • 1 small red onion
  • 1 medium green bell pepper
  • 1 medium red bell pepper
  • 1 small peeled carrot
  • 1 pound mild white fish fillets, such as flounder, cod, halibut or trout
  • 2 teaspoons olive oil
  • Salt
  • Freshly ground black pepper
  • 8 6-inch flour tortillas
  • For the aioli
  • 1/2 cup prepared pico de gallo (may substitute drained fresh salsa)
  • 1/2 cup canned black beans, rinsed and drained
  • 1/2 teaspoon ground cumin
  • 1/2 cup mayonnaise

Directions

Prepare the tacos: Cut the onion into enough thin half-moon slices to equal 1 cup. Trim and seed the green and red bell peppers and cut into thin strips. Grate enough of the carrot to equal 1/2 cup. Cut the fish fillets crosswise into 1-inch pieces.

Heat the oil in a large skillet over medium-high heat. Add the fish pieces and cook on both sides for 3 to 5 minutes, turning often for even cooking, until fork tender. Season with salt and pepper to taste; remove from the heat.

Meanwhile, prepare the aioli: Combine the pico de gallo, black beans and cumin in a small saucepan over medium heat. Cook for about 4 minutes or until the mixture is hot and small bubbles appear at the sides of the saucepan. Remove from the heat and add the mayonnaise, stirring to combine.

To assemble: If desired, warm the tortillas by wrapping them in paper towels and heating in a microwave oven for 15 to 30 seconds. Divide the fish among the tortillas, top with the vegetables and pico de gallo-black bean aioli and serve.


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Recipe Source

Adapted from Robin Miller's forthcoming "Robin to the Rescue" (Taunton, 2008).

Tested by Jane Touzalin.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 294


% Daily Values*

Total Fat: 8g 12%

Saturated Fat: 2g 10%

Cholesterol: 13mg 4%

Sodium: 512mg 21%

Total Carbohydrates: 40g 13%

Dietary Fiber: 4g 16%

Sugar: n/a

Protein: 15g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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