Chop green onions, bell peppers; peel and mince garlic; chop cilantro and mango; juice orange. You will need 1/4 cup of (each) chopped bell peppers for the salsa, and 1/4 cup for the quinoa and fish.
To make the Salsa and Sauce: In a medium bowl, combine all the salsa ingredients. Cover and chill. In a small bowl, combine all of the sauce ingredients. Cover and chill.
In a medium saucepan, combine 2/3 cup water with the quinoa and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender. Set aside.
In a large nonstick saute pan, heat 2 tablespoons of the lime juice over medium heat. Add the red and yellow bell peppers and garlic and cook for about 4 minutes. Sprinkle the fish fillets on both sides with cumin, salt & pepper and add to the pan with the peppers. Add the remaining 2 tablespoons lime juice and cook, turning once, for 5 minutes per side, or until the fish flakes easily. Gently tear the fish into bite-sized pieces. Add the green onion and chili powder to the quinoa, then gently add the quinoa to the fish, and stir to combine.
To assemble tacos, warm the tortillas then spread 1 tablespoon of the garlic-lime sauce on each warm tortilla. Top with approximately ½ cup spinach. Arrange ¼ cup of the quinoa-fish mixture down center of each tortilla. Wrap the tortillas and serve with salsa.