Juggling those weeknight responsibilities — including homework, catching up on emails, after-school activities, social events, and more — can leave families scrambling when it comes time for dinner.
When your busy schedule leaves little time to spend in the kitchen, turn to family favorites you can put on the table in 20 minutes or less to give loved ones the fuel they need without sacrificing taste or quality.
Take Taco Tuesdays or Fish Fridays to a new level with this deconstructed version of classic fish tacos. Served over a bed of quinoa and drizzled with yogurt crema, these Baja Fish Taco Bowls let you switch up average taco nights by swapping out tortillas and shells for quick-cooking, protein-packed quinoa mixed with nutrient-dense kale.
This easy, satisfying meal adds deliciously seasoned fish, creamy avocado, and hearty whole grains to your diet with a lighter version of Baja sauce as a perfect companion for fish tacos.
Baja Fish Taco Bowls
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4
Ingredients:
- 2 bags Success Tri-Color Quinoa
- 2 Tablespoons olive oil
- 4 white-fleshed fish fillets (5-6 ounces each)
- 1 teaspoon Cajun seasoning
- ½ teaspoon salt
- ¾ cup plain Greek yogurt
- 1 Tablespoon lime zest
- 1 teaspoon lime juice
- ¼ teaspoon ground cumin
- 4 cups packed baby kale
- 1 ripe avocado, halved, pitted, peeled and thinly sliced
Prepare quinoa according to package directions.
In a 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 a small bowl, stir yogurt, lime zest, lime juice, and cumin.
In a medium bowl, toss quinoa with kale. Divide between four bowls. Top each with fish, sliced avocado, and a dollop of yogurt and lime crema.
Substitutions: Use taco seasoning or chili powder in place of Cajun seasoning. Use arugula or baby spinach instead of kale.
Visit SuccessRice.com to find more recipe solutions for busy weeknights.
