Baja Fish Taco Bowls
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.