Fish Taco Quinoa Bowls
I’ve been going through a fish taco awakening over the last year and let me just tell you — I’m obsessed. We went to Alaska a few weeks ago and had some of the best fish tacos I’ve ever had. I needed a way to make all that yummy freshness and flavor portable for a work friendly lunch so I threw together these fish taco quinoa bowls. They’re so fast, so simple, and so perfect for summer.
1 cup dry quinoa
Corn or almond meal
2 T. olive oil
2 bags coleslaw (I get mine from Trader Joe’s)
4 T. apple cider vinegar
2 t. salt
2 T. chopped cilantro
Pepper to taste
3 T. chopped cilantro
1 t. salt
Pepper to taste
2/3 c. plain greek yogurt
Cayenne pepper to taste (I usually start with 1/8 t.)
Rinse quinoa. Cook according to package directions. I sometimes replace some of the water with vegetable broth if I have it on hand. When it’s finished cooking, juice half a lime and mix.
Combine all ingredients for coleslaw. Let the coleslaw sit while you prepare the rest of the meal. It’ll soften and reduce as it sits in the vinegar.
Chop pineapple into small 1/2 inch pieces. Combine all ingredients for salsa and let sit.
Spread a layer of meal onto a plate and season with salt and pepper.
Heat oil in a pan until hot but not smoking.
Rinse white fish and pat dry. Press both sides of fish into meal and so that a coating forms on both sides. Place in pan and cook until each side is crispy and internal temperate has reached 145 degrees.
Combine all ingredients for lime crema.
Assemble bowls and enjoy!