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!

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Cooking time
PREP TIME 15 mins
Cooking time
COOK TIME 10 mins
Servings
SERVES 4
Ready in
TOTAL TIME 25 mins

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.

Taco Bowl for Lunch

Switch up your normal taco night and toss your filling into a bowl! Swap out the tortilla for our quick-cooking and protein-packed quinoa mixed with nutrient-dense kale.

Made with a Gluten Free base, this satisfying and easy meal will help you add deliciously seasoned fish, creamy avocado and hearty whole grains to your weekly diet. All topped with a delicious and light version of traditional baja sauce, famously known for being the perfect fish taco companion.

Looking for more tasty whole grain bowls? Save some of that delicious lime-yogurt crema for these Quinoa Fajita Bowls made in under 20 minutes!

Choosing the Right Fish

When making fish tacos, it’s important to start off with the right fish. This recipe calls for using any white-fleshed fish such as flounder, trout, tilapia because they are milder in flavor, cook quickly and tend to be more budget-friendly. Feel free to buy your fish fresh or frozen depending on what works best for you!

If you’re looking for more recipes to repurpose that leftover fish, try this delicious Curried Baked Fish using tender tilapia ( or other white-fleshed fish) filets for a winning taste!