Make sure to pre-wash the quinoa before boiling
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.
- 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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- Cook InHarvest Red Quinoa and InHarvest White Quinoa in stock per package directions. Cool immediately.
- Combine quinoas 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. (Old Bay will also work). 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.
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