Fish Taco Quinoa Bowls with Cilantro Lime Kale Slaw

MAIN DISH RECIPE Make this Recipe!

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For a super simple crazy weeknight meal, you can add some veggies to cook with the fish inside of the parchment pouch. If you’re feeling more adventurous and/or have more time on your hands, you can easily build off of the flavor profile Make this Recipe!

PREP THE CHUTNEY

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PREP ADDITIONS

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ASSEMBLE

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Fish Taco Quinoa Bowls with Cilantro Lime Kale Slaw

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PREP THE CHUTNEY

1. Prepare the Barramundi with Mango Sriracha Chutney according to package instructions.

PREP ADDITIONS

2. Meanwhile, prepare the Roasted Poblano Cilantro Quinoa, the Cilantro Lime Kale Slaw, and heat the black beans.

ASSEMBLE

3. When the fish has finished cooking, divide the 2 filets between 4 bowls. Then, add 1/2 cup of the quinoa, 3/4 cup of the slaw, and 1/4 of the black beans (about 3.5 ounces) to each bowl. Top with fresh cilantro, tortilla chips or fried tortilla strips, and avocado slices for garnish.

Read More:

How to Make Fish Taco Quinoa Bowls with Cilantro Lime Kale Slaw

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