Fish Taco Bowl with Quinoa, Pickled Onions, Chipotle Cream & Citrus Pico de Gallo
Difficulty: Medium | Time to Prepare: 40 minutes | Feeds: 4
Beautifully browned tilapia, colorful pickled onions, sweet citrus pico de gallo, and a drizzle of chipotle cream tops our All Natural Southwest Quinoa in this delicious bowl! Try our Fish Taco Bowl Recipe for your Cinco de Mayo Celebration!
Chipotle Sauce, Pico de Gallo & Pickled Onions
- 4-5 Limes, divided
- ½ Cup Greek Yogurt
- 1 Canned Chipotle Pepper in Adobo Sauce, finely chopped
- 2 Tsp. Sea Salt, divided
- ¼ Cup Apple Cider Vinegar
- 1 Tbsp. Sugar
- 1 Medium Red Onion, very thinly sliced (see Chef’s Tips)
- 1 Cup Grape Tomatoes, diced
- 1 Small Avocado, peeled and diced
- 1 Ruby Red Grapefruit or Blood Orange, cut into segments and diced (see Chef’s Tips)
- 2 Tbsp. Fresh Cilantro, chopped
- 1 Jalapeño Pepper, finely chopped
Fish & Quinoa
- ¼ Cup Olive Oil
- 4 Small Tilapia Filets, approximately 4-5oz. each, cut into segments (see Chef’s Tips)
- Sea Salt and Black Pepper
- 2 Bags (10oz.) Path of Life All Natural Southwest Quinoa
- Bring 4 cups of water to a boil in a small sauce pot. Meanwhile, zest one lime to measure 1 tsp. zest. Combine zest, yogurt, chipotle pepper and ¼ tsp. salt in a small bowl. Set aside.
- Juice 2-3 limes to measure 5 tbsp juice. In a small mixing bowl, whisk together 4 tbsp. of the lime juice, vinegar, 1 ½ tsp. of the salt and sugar. Place sliced onion in a small colander over the sink. Carefully pour boiling water over onions. Drain and add onions to lime juice mixture. Mix well. Place into refrigerator and cool completely.
- In a medium mixing bowl, combine tomatoes, avocado, grapefruit or blood orange, cilantro, jalapeño, remaining 1 tbsp. lime juice and remaining ¼ tsp salt and. Mix well and set aside.
- Season fish with salt and pepper. Heat oil in a large (12-in.) skillet over medium-high heat until hot. In two batches, cook fish 3-4 minutes per side or until golden brown. Transfer fish to paper towel-lined plate.
- Meanwhile, prepare quinoa according to package directions. Serve fish with quinoa, pickled onions, pico de gallo and chipotle sauce.
To prepare citrus fruit, trim top and bottom ends. Stand fruit on a cutting board with the cut side down. Carve around outer edge of fruit, trimming both the skin and the pith so that only the flesh is revealed. Holding the fruit carefully, insert a paring knife into the sides of the segments and carve out each wedge of fruit. Dice into small pieces.
For best results on the pickled onions, use a mandoline on the thinnest setting to slice the onions.
Tilapia is a tasty, versatile and inexpensive fish. The best tilapia comes from farms in Central and South America. When shopping for this recipe, look for fish from these parts of the world. When preparing this recipe, cut out the bloodline in the center of the fish. Then cut the fish in half lengthwise. Lastly, cut the longer, thicker portion of the filet in half on a hard bias so that each filet yields three smaller pieces.