Whether it’s long days at the office, calendars full of social commitments or evenings spent enjoying your little ones’ extracurricular activities, it’s easy to find yourself short on time to spend in the kitchen. Calling on quick and easy mealtime solutions can be just what your family needs to ensure dinners together are always on the menu.
Enjoy a twist on Taco Tuesdays with this Baja Fish Taco Bowl recipe, a deconstructed take on classic fish tacos that swap out the tortilla for quick-cooking quinoa mixed with nutrient-dense kale and drizzled with a zesty lime and yogurt crema. As a tasty way to encourage kiddos to eat fish and veggies, it can also help you add hearty whole grains to the weekly menu while savoring a lighter version of traditional Baja sauce.
Baja Fish Taco Bowls
- 2 bags 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
- 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 the yogurt and lime crema.