Spicy Fish Taco Bowls
Ingredients
- 6 (6-oz) grouper fillets
- 2 Tbsp Mexican seasoning
- ½ tsp salt
- 2 Tbsp olive oil
- 2 (10-oz) pkg frozen Southwest-style quinoa
- 1 (16-oz) pkg tricolor coleslaw
- ¼ cup chopped fresh cilantro
- ½ cup refrigerated yogurt salsa dressing
- 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.
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