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Baja Fish Taco Bowls

Servings 4
Prep Time 10 minutes
Cook Time 10 minutes

Ingredients

  • 2 bags Success Tri-Color Quinoa
  • 2 tablespoons olive oil
  • 4 white-fleshed fish fillets 5-6 ounces each
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon salt
  • 3/4 cup plain Greek yogurt
  • 1 tablespoon lime zest
  • 1 teaspoon lime juice
  • 1/4 teaspoon ground cumin
  • 4 cups packed baby kale
  • 1 ripe avocado halved, pitted, peeled and thinly sliced

Instructions

  • Prepare quinoa according to package directions.
  • In large skillet over medium heat, heat oil. Season fish with Cajun seasoning and salt. Cook 2-3 minutes per side, or until fish is lightly browned and starts to flake. Set aside.
  • In small bowl, stir yogurt, lime zest, lime juice and cumin.
  • In medium bowl, toss quinoa with kale. Divide between four bowls. Top each with fish, sliced avocado and dollop of yogurt and lime crema.

Notes

Substitutions: Use taco seasoning or chili powder in place of Cajun seasoning. Use arugula or baby spinach instead of kale.
Course: Main Course, Salad
Cuisine: Mexican
Keyword: seafood