Make sure to pre-wash the quinoa before boiling
Finely chop all ingredients.
Serve with sliced lime and diced avocado.
YIELDS 32 servings (64 tacos)
Mahi-mahi is tasty-tasty when paired with InHarvest Red Quinoa. These toasted corn tortilla tacos with ancho lime crema topping keep protein high and flavor higher, making for a perfectly zesty summertime meal.
- 2 lbs. Red Quinoa, dry
- 8 c. vegetable stock, low sodium
- 2½ lbs. green cabbage, shredded
- 6 c. Mexican crema
- 8 fresh limes for juice
- 4 large dried ancho chiles, stem and seeds removed, soaked in water to rehydrate
- 4 c. cilantro leaves
- 1 t. kosher salt
- 8 lbs. mahi mahi fillets, boneless
- ½ c. olive oil
- ½ c. fish rub of choice
- 128, 6-in. corn tortillas
- 8 avocados, peeled, pitted and sliced
- 2 small red onions, thin sliced
- Cook InHarvest Red Quinoa in stock per package directions. Cool immediately.
- Combine quinoa with shredded green cabbage; reserve.
- To a food processor, add crema, lime juice, ancho chile, cilantro and salt. Process until well blended. Chill and reserve.
- Rub fish with olive oil, followed by fish rub of choice. Let marinate for at least 20 minutes before grilling.
- Grill fish over medium heat on each side until fillets are just cooked through. Flake and reserve for service.
- Per taco: Lightly grill 2 corn tortillas.
- 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 Yield: 32 servings (64 tacos)
Per serving: 680 cal., 33 g pro., 88 g carb., 16 g fiber, 24 g fat (6 g sat. fat), 105 mg chol., 740 mg. sod., 11 g. sugar
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The longer you let your fish marinate, the deeper the flavor will penetrate.
of young Americans have considered using grains like quinoa as an alternative to traditional carbs.1
1 2017 GlobalData consumer survey