Quinoa Fish Taco Bowls

Healthy, delicious, and a cinch to throw together, these Quinoa Fish Taco Bowls can be customized to meet the tastes of everyone in your home.

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Colorful, overloaded, dinner bowls have become a favorite of mine. There is something about the beautiful hues and the variety of flavors that gets me excited.

It also makes me so happy when recipes that are so simple and full of flavor come together quickly and the entire family devours it.

These hearty bowls are jam-packed with quinoa and “decorated” with all my favorite taco toppings. You can pile on anything you like in a regular taco. I like to sauté some peppers and onions for this bowl.

And it wouldn’t be a taco bowl without black beans and corn. We tried some seasoned and spicy grilled cod this time around. I made a dry rub full of taco flavor and dipped my cod pieces in the mix.

After allowing my olive oil coated grill pan to get very hot, I grilled both sides of the fish, undisturbed, for several minutes. I love this grill pan for nights that I just don’t want to fire up the outdoor grill.

Then it was time to pile on my toppings and chow down!

This meal would be so tasty with my Spicy Mexican Mule!

What is your favorite dinner bowl?

Quinoa Fish Taco Bowls

Simple, healthy and delicious, these Quinoa Fish Taco Bowls can be customized to meet the tastes of everyone in your home.

1 cup uncooked quinoa
1 lb cod or other white fish
3 tsp chili powder
3 tsp cumin
Dash or more of cayenne pepper
1/2 tsp garlic powder
1 red onion (chopped)
1 red pepper (chopped)
1 cup corn (frozen, canned, or fresh)
1 can black beans
1 jalepeno (chopped)
1 avocado (sliced)
Desired toppings like cilantro (scallion, black olives, shredded cheese, sour cream)

In a bowl, combine chili powder, cumin, cayenne pepper and garlic powder.
Coat the fish in the dry rub by pressing it in the mix or sprinkling it on top.
Heat olive oil in a grill pan on medium high heat. Add the fish and cook without disturbing for several minutes. Carefully flip the fish and cook on the other side until the fish is opaque and can flake easily.
In another pan, sauté onion and red peppers. Add cooked corn and black beans and continue to cook for a few minutes.
Prepare quinoa as directed.
Build your bowl with desired toppings.

This content uses Affiliate links. Please read my disclosure policy for more info.
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