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Fabulous Fish Tacos

Prep Time30 mins
Cook Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: fish tacos, lowfat, Quinoa, sea food
Servings: 8 servings
Calories: 281kcal

Ingredients

Salsa

  • 1 stalk green onion
  • 1/2 medium bell pepper, yellow
  • 1/2 medium bell pepper, red
  • 1 clove garlic
  • 1/4 cup cilantro
  • 1 medium mango
  • 1 medium orange

Garlic-Lime Sauce

  • 1/4 cup Greek yogurt, plain
  • 1/2 teaspoon lime juice
  • 1 clove garlic

Quinoa and Fish

  • 2/3 cup water
  • 1/3 cup quinoa, uncooked
  • 1/4 cup lime juice
  • 1/2 medium bell pepper, red
  • 1/2 medium bell pepper, yellow
  • 1 clove garlic
  • 16 ounce white fish fillet
  • 1 teaspoon cumin, ground
  • 1 stalk green onion
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 8 medium tortilla, whole wheat
  • 4 cup spinach

Instructions

  • 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.

Nutrition

Calories: 281kcal | Carbohydrates: 35g | Protein: 18g | Fat: 8g | Sodium: 299mg | Fiber: 7g | Sugar: 5g