Fish Soft Tacos with Pico De Gallo-Black Bean Sauce

Ingredients

• 6 ounces cooked fish, such as baked cod
• 4 flour tortillas
• 1/2 cup pico de gallo
• 1 can black beans , drained
• 1/4 cup sour cream
• 1/2 teaspoon ground cumin
• Mixed stir fried vegetables, recipe below
• Lime wedges

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.

Mixed Stir-Fried Vegetables

• 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.

Source: Fish Soft Tacos with Pico De Gallo-Black Bean Sauce

Black Bean Salad Recipe

Ingredients

1 (15 ounce) can of black beans, thoroughly rinsed, and drained (or 1 1/2 cup of freshly cooked black beans)

1 1/2 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled)

1/2 cup chopped green onions or shallots

2 fresh jalapeño peppers, seeded and minced, or 1 whole pickled jalapeño pepper, minced (not seeded)

3 fresh plum tomatoes, seeded and chopped

1 avocado, peeled, seeded, and cut into chunks

1/2 cup fresh chopped cilantro

1/4 cup fresh chopped basil

2 Tbsp lime juice (about the amount of juice from one lime)

1 Tbsp olive oil

1/2 to 1 teaspoon of sugar (to taste)

Salt and pepper to taste

Directions

Make sure to rinse and drain the beans, if you are using canned beans.

In a large bowl, combine the beans, corn, onions, jalapeno chile peppers, tomatoes, avocado, cilantro, basil, lime juice and olive oil. Add sugar and salt and pepper to taste. (The sugar will help balance the acidity from the tomatoes.)

Source: Black Bean Salad

Tofu Burgers

Ingredients

1 lb extra firm tofu

1/4 c each whole wheat flour, corn flour, & quick or rolled oats

1/2 c parsley tops or fresh basil leaves, washed & dried

1 tsp each paprika, coriander, cumin

1/2 tsp dried basil or thyme

1/4 tsp ginger

pinch cayenne

1/2 tsp salt and-or 1 Tbsp liquid aminos or soy sauce

Optional: asefetida (hing) or garlic

Directions

1. Heat a non-stick frying pan on medium with olive oil, or your favorite cooking oil

2. Add a pinch of asefetida (hing) or a crushed garlic clove to the oil for extra flavor

3. Cut tofu into 1 inch chunks, and add to food processor

4. If you don't have one, mash by hand or with a potato masher, and finely chop the parsley or basil first

5. Throw in everything else and mix well by hand, or on low in the food processor just until it all clumps up

6. Form into eight 3 - 4 inch patties

7. Fry in small amount of oil, on medium heat, 5-7 minutes on each side, or until golden brown

Source: Tofu Burgers