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.
- 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
- 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
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.
Adapted from Robin Miller's forthcoming "Robin to the Rescue" (Taunton, 2008).
Tested by Jane Touzalin.
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