Baja Quinoa with 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!

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Baja Quinoa with Fish Taco Bowl

Cooking time
PREP TIME 10 mins
Cooking time
COOK TIME 10 mins
Ready in
TOTAL TIME 20 mins


  • 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


Taco Bowl for Lunch

Switch up your average taco night by tossing your taco filling into a bowl! Swap out the tortilla for our quick-cooking and protein-packed quinoa mixed with nutrient-dense kale, and you’ll be amazed with the results.

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. Topped with a delicious and light version of traditional Baja sauce, famously known for being the perfect companion to fish tacos, you’ll love every bite.

Looking for more tasty whole grain bowls? Save some of that delicious lime and 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 or tilapia, because they are mild in flavor, cook quickly and tend to be more budget-friendly than other types of fish. Feel free to buy your fish fresh or frozen depending on what works best for you!

If you’re looking for more delicious fish recipes, try this delicious Curried Baked Fish, which uses tender tilapia (or another white-fleshed fish), for a winning taste!

Other Recipe Inspiration

Looking to reduce your meat intake? Try out some Vegan Meatloaf Recipes to get creative with alternative protein!

  • 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.