EASY QUINOA FISH TACO BOWLS

Ingredients

  • 1 1/2 teaspoons paprika
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground red pepper
  • 4 (6-ounce) tilapia fillets
  • 1 tablespoon coconut oil, for cooking
  • 2 cups cooked quinoa
  • 1 (15 ounce) can corn, drained
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1/2 cup shredded cabbage
  • 1 avocado, sliced
  • 1 lime
  • Cilantro, to taste

Instructions

  1. Combine first 5 seasoning ingredients. Pat the tilapia fillets dry and sprinkle both sides with the seasoning blend.
  2. Heat coconut oil in a large skillet. Cook tilapia on both sides until it's no longer translucent, until the flesh starts to flake. Remove and let cool before cutting into 1-inch pieces.
  3. To assemble bowls, layer quinoa with tilapia, corn, black beans, shredded cabbage, and 1/4 avocado. Garnish with lime and cilantro. Enjoy!
  4. (I use this recipe to make about 5 bowls, but it can spread further if you want smaller bowls.)