Baja Fish Taco Bowl
Served over a bed of quinoa and drizzled with a zesty lime-yogurt crema this deconstructed take on your classic fish taco will bring Taco Tuesdays to a whole new level!
Ingredients
- 2 bags Success® Tri-Color Quinoa
- 2 tbsp olive oil
- 4 white-fleshed fish fillets (5 to 6 oz each)
- 1 tsp Cajun seasoning
- 1/2 tsp salt
- 3/4 cup plain Greek yogurt
- 1 tbsp lime zest
- 1 tsp lime juice
- 1/4 tsp ground cumin
- 4 cups packed baby kale
- 1 ripe avocado, halved, pitted and peeled
Instructions
Ready in less than 30 minutes, this Baja Fish Taco bowl made with Success® Tri-Color Quinoa is perfect if you’re looking for a spicy and fresh flavored meal in one bowl, guaranteeing a quick weeknight dinner or hearty lunch.
Step 1
Prepare quinoa according to package directions.
Step 2
Meanwhile, heat oil in a large skillet set over medium heat. Season fish with Cajun seasoning and salt. Cook for 2 to 3 minutes per side or until fish is lightly browned, and starts to flake when tested.
Step 3
Stir together yogurt, lime zest, lime juice and cumin.
Step 4
Toss quinoa with kale. Top with fish, avocado and a dollop of yogurt lime crema.
Ingredient Substitutions
Substitute taco seasoning or chili powder for Cajun seasoning.
Substitute arugula or baby spinach for kale if desired.
