Rating
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Active time
25 minutes
Total time
45 minutes
Yield
8 servings (16 tacos)
Nutritioni
Ingredients

8 oz. tri-color quinoa, dry (or use red or white)

2 cups. vegetable broth

10 oz. green cabbage, shredded

1½ cups Mexican crema (or 50/50 mayo and sour cream)

2 fresh limes for juice

1 large dried ancho chile, stem and seeds removed, soaked in water to rehydrate

1 bunch cilantro leaves

Salt, to taste

2 lbs. mahi mahi fillets, boneless

Extra-virgin olive oil, as needed

¼ cup fish rub

16 6-in. corn tortillas

2 avocados, peeled, pitted and sliced

½ small red onion, thin slices

 

Instructions
  1. Cook quinoa in broth per package directions. Set aside to cool.
  2. Combine quinoa with shredded green cabbage; reserve.
  3. To a food processor, add crema, lime juice, ancho chile, cilantro and salt. Process until well blended. Chill and reserve.
  4. Rub fish with olive oil, followed by fish rub of choice. Let marinate for at least 20 minutes before grilling.
  5. Grill fish over medium heat on each side until fillets are just cooked through. Flake and reserve for service.
  6. For each taco: Lightly grill 2 corn tortillas.
  7. Lay 1 tortilla over the other and spread 1½ oz. quinoa/cabbage mixture over the top. Top mixture with 2 oz. grilled fish. Garnish with sliced avocado, sliced onion and ancho-lime crema.

 

 

Recipe and photo courtesy of InHarvest. For more great recipes, visit InHarvest’s website.


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