Baja Fish Taco Bowl
Served over a bed of quinoa and drizzled with a zesty lime and yogurt crema, this deconstructed take on a classic fish taco will bring Taco Tuesdays to a whole new level!
(2 votes, average: 4.00 out of 5)
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, peeled and thinly sliced
Instructions
Ready in just 20 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. It’s a quick weeknight dinner or hearty lunch, guaranteed.
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 2-3 minutes per side, or until fish is lightly browned and starts to flake. Set aside.
Step 3
Stir together yogurt, lime zest, lime juice and cumin in a small bowl.
Step 4
Toss quinoa with kale in a medium bowl. Divide between four bowls. Top each with fish, sliced avocado and a dollop of the yogurt and lime crema.
Recipe Tips
For something a little different, substitute taco seasoning or chili powder for the Cajun seasoning called for in the recipe.
If you’re not a big fan of raw kale, try this recipe with arugula or baby spinach, instead.
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