Spicy Fish Taco Bowls
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
- 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.
- Meanwhile, cook quinoa according to package directions. Combine coleslaw, cilantro, and dressing.
- Divide quinoa among 6 bowls; top with fish, slaw, and avocado.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
498
|
498
|
| Fat (g) | 25 | 25 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 39 | 39 |
| Carb (g) | 31 | 31 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 860 | 860 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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