Happy Taco Tuesday! Here’s an easy and healthy weeknight dinner that uses fish from the freezer, street taco shells from the pantry and a few fresh things from the fridge.
I love making tacos for the girls because they love assembling them and picking and choosing what they want to eat in their mini sandwiches. It’s fun for them to make and it’s even more fun to eat.
Yes, you can easily add some flavored slaws or cream on top, but I honestly just wanted to keep tonights dinner fast and easy. The fish, veg, fruit and herbs are full of natural flavor and I just love how easy it is to make. You’ll love adding this to your weekly rotation for sure!
Quinoa Fish Tacos
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour
- Freshly ground kosher salt & pepper, to taste
- 3 pieces tilapia
- 6 soft street taco shells
- 1/2 cup cooked quinoa
- 1/4 cup cherry tomatoes, sliced
- 1/4 cup avocado, sliced
- 1/4 cup fresh cilantro, chopped
- In a large frying pan, begin to warm oil until it starts to shimmer.
- Meanwhile, in a large bowl, mix flour, salt and pepper together until combined. Dredge both sides of tilapia pieces in flour and place in pan with oil. Cook 3-4 minutes until just golden and flip. Repeat on other side and remove from heat promptly once fish is cooked through and flaky.
- Warm taco shells, either in microwave for 15-20 seconds or hold them over an open burner for a few seconds on each side until warmed through.
- To assemble, add quinoa first, then fish pieces, tomato and avocado and top with fresh cilantro. Enjoy!