Imagine a dinner that combines the zesty punch of Mexican street tacos with the wholesome nutrition of a superfood bowl – without the guilt or complicated preparation. These Fish Taco Quinoa Bowls are about to become your new obsession, transforming a simple weeknight meal into a culinary adventure that will make your taste buds dance and your body thank you. Packed with protein, bursting with fresh flavors, and ready in just 35 minutes, this recipe is your ticket to a delicious, health-conscious meal that looks like it came straight from a trendy restaurant's menu.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 lb white fish (such as tilapia), cooked and flaked
- 1 cup kale, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup lime juice
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Rinse the quinoa thoroughly under cold water to remove any bitter coating.
- In a medium saucepan, combine the rinsed quinoa with vegetable broth. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed and quinoa is fluffy.
- While quinoa is cooking, prepare the fish. Pat the white fish dry with paper towels and season with salt, pepper, and cumin.
- Cook the fish in a preheated skillet over medium-high heat with a little oil, about 3-4 minutes per side until it flakes easily with a fork. Once cooked, gently flake the fish into bite-sized pieces.
- For the kale slaw, finely chop the kale and place in a mixing bowl. Add chopped cilantro, lime juice, and season with salt and pepper. Massage the kale with your hands to soften and blend the flavors.
- Fluff the cooked quinoa with a fork and divide among four serving bowls.
- Top each quinoa bowl with the flaked fish and cilantro lime kale slaw.
- Serve immediately while the fish is still warm and enjoy your nutritious fish taco quinoa bowls.
Tips
- Quinoa Perfection: Always rinse quinoa thoroughly to remove its natural bitter coating. Use vegetable broth instead of water for an extra layer of flavor.
- Fish Cooking Hack: Pat your fish dry before seasoning to ensure a perfect, crispy exterior. Use a non-stick skillet or cast-iron pan for the best sear.
- Kale Slaw Magic: Massaging the kale with lime juice helps break down the tough fibers, making it more tender and flavorful. Don't skip this step!
- Customization is Key: Feel free to swap white fish with salmon, cod, or even shrimp. The recipe is incredibly versatile.
- Meal Prep Friendly: You can prepare the quinoa and kale slaw in advance, making this an excellent option for quick weeknight dinners or lunch prep.
- Extra Flavor Boosters: Consider adding diced avocado, a dollop of Greek yogurt, or a sprinkle of cotija cheese for additional texture and taste.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 30g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 75mg
