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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.
Course Dinner
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Jen Seislove

Ingredients

  • 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

Instructions

  1. In a bowl, combine chili powder, cumin, cayenne pepper and garlic powder.
  2. Coat the fish in the dry rub by pressing it in the mix or sprinkling it on top.
  3. 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.
  4. In another pan, sauté onion and red peppers. Add cooked corn and black beans and continue to cook for a few minutes.
  5. Prepare quinoa as directed.
  6. Build your bowl with desired toppings.