Baja Fish And Quinoa Tacos With Ancho Lime Crema

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  • Red Quinoa

    Make sure to pre-wash the quinoa before boiling

  • White Quinoa

    Finely chop all ingredients.

  • Serve with sliced lime and diced avocado.

YIELDS 8 portions (16 Tacos)

Mahi-mahi is tasty-tasty when paired with InHarvest Red and White Quinoa. These toasted corn tortilla tacos with ancho lime crema topping keep protein high and flavor higher, making for a perfectly zesty summertime meal.

INGREDIENTS

  • 2 cups vegetable stock
  • 10 oz green cabbage, shredded
  • 1½ cup 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 (Atlantic line-caught)
  • Extra-virgin olive oil, as needed
  • ¼ cup fish rub
  • 32 – 6 inch. corn tortillas
  • 2 avocados, peeled, pitted and sliced
  • ½ small red onion, thinly sliced

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Directions

  1. Cook InHarvest Red Quinoa and InHarvest White Quinoa in stock per package directions. Cool immediately.
  2. Combine quinoas 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. (Old Bay will also work). 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. Per 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.

Chef Tip

The longer you let your fish marinate, the deeper the flavor will penetrate.

40%

of young Americans have considered using grains like quinoa as an alternative to traditional carbs.1

1 2017 GlobalData consumer survey