A refreshing take on fish tacos, with the added nutrition of quinoa.
8 oz. tri-color quinoa, dry (or use red or white)
2 cups. vegetable broth
10 oz. green cabbage, shredded
1½ cups 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
Extra-virgin olive oil, as needed
¼ cup fish rub
16 6-in. corn tortillas
2 avocados, peeled, pitted and sliced
½ small red onion, thin slices
Recipe and photo courtesy of InHarvest. For more great recipes, visit InHarvest’s website.