Summer Recipe: Baja Fish & Quinoa Tacos - Cone Health

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Published on June 01, 2018

Summer Recipe: Baja Fish & Quinoa Tacos

Baja Fish & Quinoa TacosFresh fish is an excellent choice for a light summertime meal.  This recipe is the perfect addition to a beach trip menu or just add it to your weeknight dinner rotation. 

Baja Fish & Quinoa Tacos

Broiled Mahi Mahi with a quinoa and cabbage slaw served in a toasted corn tortilla topped with pickled onions 

Yield: 8 tacos

Serving: 4 

Nutrition Facts

Calories: 327
Carbs: 36g
Protein: 29g
Fat: 8g
Sat. Fat: 4g
Cholesterol: 90mg
Sodium: 295mg
Fiber: 5g

Ingredients

  • 3/4 pounds Mahi Mahi fillets, cut into strips, about 3" long x ½" thick
  • 3/4 teaspoons Old Bay seasoning
  • 2 teaspoons olive oil
  • 8 6-inch corn tortillas
  • 1/4 avocado, sliced thinly 

Quinoa Cabbage Slaw

Ingredients

  • 1 tablespoon low-calorie mayonnaise
  • 1 tablespoon low-calorie sour cream
  • 1 tablespoon fresh lime juice
  • 1 tablespoon chipotle peppers in adobo sauce, minced
  • 1 tablespoon cilantro, minced
  • 1/2 cup quinoa, cooked
  • 1/2 cup cabbage, shredded 

Pickled Red Onions

Ingredients

  • 2 tablespoons fresh lime juice
  • 1/4 cup red onions, julienned
  • 1/8 teaspoon Kosher salt
  • 1/8 teaspoon Oregano
  • 2 teaspoons white vinegar
  • 1/4 teaspoon Habanero peppers, minced

Instructions:

  1. Brush fish strips with olive oil and then dip into Old Bay Seasoning, turning to coat. Refrigerate for about an hour to allow flavors to penetrate the fish. Place on a baking sheet. 
  2. Meanwhile make the Quinoa Cabbage Slaw by combining the mayonnaise, sour cream, lime juice, chipotle peppers and cilantro in a medium-sized bowl and mix. Add the cooked quinoa and cabbage and mix well. Place in the refrigerator and chill until ready to serve. 
  3. To make the Pickled Red Onions, combine the lime juice, onions, salt, oregano, vinegar and peppers in a small bowl and allow to marinate for at least a half hour before serving. 
  4. Preheat the broiler, and heat the baking sheet of fish strips for about 3 minutes, flip and heat for another 3 minutes until cooked through. 
  5. Heat a dry skillet over medium-high heat and gently heat the tortillas on one side for about 3 minutes and flip over and toast for another two minutes, until pliable. Wrap each tortilla in aluminum foil to hold the heat and continue to skillet toast the remaining tortillas. 
  6. To assemble each, place a slice of fish on the tortilla and top with some quinoa slaw and pickled onions. Top with a slice of avocado. 


Thanks to our partners at Sodexo for making mindful eating so delicious!

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