Baja Fish Taco Bowls
Photography Courtesy Success Rice
Featured In Spring 2024
Ingredients
2 16-ounce bags tri-color quinoa
2 tablespoons olive oil
4 white-flesh fish fillets (5–6 ounces each)
1 teaspoon Cajun seasoning, use taco seasoning or chili powder in place of Cajun seasoning
½ teaspoon salt
¾ cup plain Greek yogurt
1 tablespoon lime zest
1 teaspoon lime juice
¼ teaspoon ground cumin
4 cups packed baby kale, use arugula or baby spinach instead of kale
1 ripe avocado, halved, pitted, peeled, and thinly sliced
Instructions
- Prepare quinoa according to package directions.
- In a large skillet over medium heat, heat oil. Season fish with Cajun seasoning and salt. Cook 2 to 3 minutes per side or until fish is lightly browned and starts to flake.
- In a small bowl stir yogurt, lime zest, lime juice, and cumin.
- In a medium bowl toss quinoa with kale. Divide among four bowls. Top each with fish, sliced avocado, and a dollop of yogurt and lime mixture. Makes 4 servings.
Recipe courtesy Success Rice
