Spicy Fish Taco Bowls

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Ingredients

  • 6 (6-oz) grouper fillets
  • 2 Tbsp Mexican seasoning (such as McCormick Perfect Pinch)
  • ½ tsp salt
  • 2 Tbsp olive oil
  • 2 (10-oz) pkg frozen Southwest-style quinoa (such as Path of Life)
  • 1 (16-oz) pkg tricolor coleslaw
  • ¼ cup chopped fresh cilantro
  • ½ cup refrigerated yogurt salsa dressing (such as Bolthouse Farms)
  • 2 avocados, sliced

Instructions

  1. Sprinkle fish with seasoning and salt. Cook fish, in batches, in hot oil in a large skillet over medium-high heat 3 to 4 minutes per side or until fish flakes with a fork.
  2. Meanwhile, cook quinoa according to package directions. Combine coleslaw, cilantro, and dressing.
  3. Divide quinoa among 6 bowls; top with fish, slaw, and avocado.



Side Dish Ingredients

Side Dish Instructions

Nutritional Information

Main Side Total
Servings 6 6
Calories
498
0
498
Fat (g) 25 25
Sat. Fat (g) 4 4
Protein (g) 39 39
Carb (g) 31 31
Fiber (g) 8 8