Fish Soft Tacos With Pico De Gallo-Black Bean Aioli

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Washington Post


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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

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

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