Fish Taco Bowl with Avocado and Quinoa

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5 of 5 (2)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 371.0

Total Fat: 7.4 g
Cholesterol: 55.0 mg
Sodium: 264.8 mg
Total Carbs: 46.2 g
Dietary Fiber: 9.6 g
Protein: 33.4 g

View full nutritional breakdown of Fish Taco Bowl with Avocado and Quinoa calories by ingredient

Introduction

This is a variation of a recipe I found online! It's easily adapted to your tastes! This is a variation of a recipe I found online! It's easily adapted to your tastes!

Minutes to Prepare: 5

Minutes to Cook: 20

Number of Servings: 6

Ingredients

365 Organic Quinoa, 1 cup

Beans, black, 1.75 cup (1 can, rinsed)

Yellow Sweet Corn, Canned, 1.75 cup (1 can, drained)

1 Avocado ,cubed

1 Bell Pepper, diced

1 Cup diced red onion

6 4-oz.Tilapia filets

Salsa, .5 cup

1 Tbs Cumin

1 Tbs Chili powder

1 Tbs tsp Cajun seasoning

Tips

You can play with different seasonings, change or eliminate the meat, or use brown rice instead of quinoa. You can also add other toppings like sour cream, cheese, or cilantro. Since I only cook for 2, I make everything but the fish and mix it together. Then, as me and my husband are ready to eat it, we cook up the fish and mix it with one portion of the taco bowl mixture.

Directions

Cook quinoa according to directions on container. Season tilapia on both sides with cumin, chili powder, and cajun seasoning. Grill in a pan, approximately 3 minutes per side, until done. Saute onion and pepper in pan. Then, mix all ingredients together in a bowl!

Serving Size: 6 servings