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 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.


  • 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


  1. Cook InHarvest Red Quinoa in stock per package directions. Cool immediately.
  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. 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.

Recipe Yield: 32 servings (64 tacos)

Nutrition Facts

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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Chef Tip

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