Zesty Fish Taco Bowl with Crispy Tortilla Strips
Experience the fresh flavors of a coastal getaway without the shell in this delightful fish taco bowl. This dish combines tender, perfectly seasoned white fish with a colorful medley of quinoa, vibrant red cabbage, and creamy avocado. Topped with homemade crispy tortilla strips for an added crunch and a luscious queso fresco dressing that's both spicy and creamy, this bowl is not only a feast for the eyes but also a healthier alternative to traditional tacos. Ideal for a quick weeknight dinner or a hearty lunch, you’ll savor every bite of this tasty homage to classic fish tacos.
N/A
Servings
400
Calories
21
Ingredients
Ingredients
red onion
1/2 large (thinly sliced)
red wine vinegar
1/3 cup
granulated sugar
1 teaspoon
kosher salt
to taste
black pepper
to taste (freshly ground)
quinoa
1/2 cup (rinsed)
olive oil
1/4 cup, divided
corn or flour tortillas
2 small (halved and thinly sliced into strips)
firm white fish fillet (e.g., redfish, hake)
1/2 lb
lime
1 (halved, plus additional for serving)
red cabbage
2.5 cups (thinly sliced (about 8 ounces))
tuscan kale
1.25 cups (packed, thinly sliced)
avocado
1 (peeled, pitted, and thinly sliced)
cilantro leaves
for serving
olive oil (for dressing)
3 tablespoons
lime juice
2 tablespoons (freshly squeezed)
Greek yogurt
2 tablespoons
queso fresco
1/2 cup
cilantro leaf
1/3 cup (packed, coarsely chopped)
garlic clove
1/2 (grated)
jalapeno
1/2 (coarsely chopped)
Instructions
1
Start by preparing the pickled red onions. In a small bowl, combine the thinly sliced red onion with red wine vinegar, granulated sugar, and ½ teaspoon of kosher salt. Allow this mixture to sit at room temperature for at least 30 minutes or refrigerate for up to 2 days. When ready to serve, drain and set aside.
2
In a medium-sized pot, add quinoa, a large pinch of salt, and 1 cup of water. Bring to a boil over high heat, then reduce to low and cover. Cook for 12 minutes, then uncover and stir occasionally, continuing to cook until water is fully evaporated and quinoa is tender yet al dente, about 4 more minutes. Once done, remove from heat and set aside.
3
Heat a large nonstick skillet over high heat. Add 3 tablespoons of olive oil and swirl to coat the pan. Carefully add the tortilla strips, season with a pinch of salt, and sauté while stirring frequently until they are deeply golden brown and crispy, about 4 minutes. Transfer to a paper towel-lined plate to drain.
4
Season the fish fillet with kosher salt and freshly ground black pepper. Wipe out the skillet used for the tortilla strips and add the remaining 1 tablespoon of olive oil. Place the fish in the skillet and gently press down with a spatula to encourage even cooking and prevent curling. Cook the fish for about 2 minutes until golden brown on one side, then flip and cook for an additional 2 minutes until the fish is fully cooked and flakes easily. Remove from the skillet and squeeze fresh lime juice over the top.
5
To assemble the bowls, evenly distribute the cooked quinoa, followed by a layer of shredded red cabbage, chopped tuscan kale, avocado slices, and the pickled red onions into two serving bowls. Carefully place the cooked fish and crispy tortilla strips on top.
6
For the queso fresco dressing, combine olive oil, lime juice, Greek yogurt, queso fresco, cilantro leaves, garlic, and jalapeno in a blender. Blend until smooth. Season with kosher salt and freshly ground black pepper to taste. Drizzle the dressing generously over each bowl and garnish with additional fresh cilantro leaves. Serve with lime wedges on the side for extra zest!
Nutrition Information
17.5g
Fat
40g
Carbs
20g
Protein
7.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the Zesty Fish Taco Bowl?
It is a fresh and healthy alternative to traditional fish tacos, featuring seasoned white fish, quinoa, red cabbage, avocado, and crispy tortilla strips.
Which fish is best for this recipe?
A firm white fish fillet such as redfish or hake is recommended for the best texture.
How do I prepare the pickled red onions?
Combine thinly sliced red onion with red wine vinegar, sugar, and salt, and let it sit for at least 30 minutes.
How long does it take to cook the quinoa?
The quinoa takes about 12 minutes covered, followed by 4 minutes uncovered until the water evaporates.
Is this recipe gluten-free?
Yes, if you use corn tortillas and ensure all other ingredients are certified gluten-free.
How do you make the tortilla strips crispy?
Sauté them in 3 tablespoons of olive oil over high heat for about 4 minutes until golden brown.
What are the ingredients in the queso fresco dressing?
The dressing contains olive oil, lime juice, Greek yogurt, queso fresco, cilantro, garlic, and jalapeno.
How many calories are in this dish?
One serving contains approximately 400 calories.
What is the protein content of the Zesty Fish Taco Bowl?
This recipe provides 20g of protein per serving.
How much fat is in this recipe?
There are 17.5g of fat in this dish.
What are the fiber details for this bowl?
This healthy bowl contains 7.5g of dietary fiber.
Can I use flour tortillas instead of corn?
Yes, the recipe allows for either corn or flour tortillas to be used for the strips.
How do I cook the fish correctly?
Cook the fish in a skillet for about 2 minutes per side until it flakes easily and is golden brown.
How do I prevent the fish from curling while cooking?
Gently press down on the fish with a spatula during the initial cooking phase.
What type of kale is used in this recipe?
Tuscan kale is used, which should be packed and thinly sliced.
How much quinoa is needed?
You will need 1/2 cup of rinsed quinoa.
What is the carbohydrate count for this recipe?
Each serving contains approximately 40g of carbohydrates.
Is the dressing spicy?
It has a bit of a kick due to the half of a chopped jalapeno, but it is balanced by the Greek yogurt.
How do I serve the bowl?
Layer quinoa, cabbage, kale, avocado, and pickled onions, then top with fish, tortilla strips, and dressing.
Can the pickled onions be made in advance?
Yes, they can be refrigerated for up to 2 days before serving.
What type of vinegar is used for pickling?
The recipe calls for 1/3 cup of red wine vinegar.
How much queso fresco is used in the dressing?
The dressing requires 1/2 cup of queso fresco.
What is the best way to prepare the garlic for the dressing?
The 1/2 clove of garlic should be grated for a smooth consistency.
How much red cabbage is needed?
You will need 2.5 cups, or about 8 ounces, of thinly sliced red cabbage.
What garnish is recommended?
Garnish with additional fresh cilantro leaves and serve with extra lime wedges.
Does this recipe contain sugar?
Yes, it uses 1 teaspoon of granulated sugar in the onion pickling liquid.
How much fish is required?
The recipe uses 1/2 lb of firm white fish fillet.
How much water is used to cook the quinoa?
You should use 1 cup of water for 1/2 cup of quinoa.
What type of oil is used throughout the recipe?
Olive oil is used for sautéing the tortillas, cooking the fish, and in the dressing.
Is the avocado sliced or mashed?
The avocado should be peeled, pitted, and thinly sliced for the bowl assembly.