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Chipotle Quinoa Fish Tacos with Mango Salsa
2 cups of
Keen One Chipotle Quinoa
Fish or chicken filets (optional)
1 ripe mango - peeled and diced
½ cup minced cilantro
1/2 cup black beans
1/2 cup corn
½ cup minced red onion
¼ cup fresh lime juice (1-2 limes)
1 minced jalapeno - remove seeds and stem for mild salsa
salt and pepper to taste
1 teaspoon canola oil
12 corn tortillas
Pre-heat broiler on high. Line a broiler pan with foil and spray with cooking spray. Arrange prepared fish filets in a single layer and broil until fish is golden brown the flakes easily with a fork, about 6-8 minutes.
Cook quinoa according to package instructions
Once the quinoa is cool, mix in black beans and corn
While the fish is broiling, prepare mango salsa by tossing together all remaining ingredients in a medium bowl. Season with salt and pepper to taste.
Remove the fish from the broiler pan to a plate and flake into bite-sized pieces with a fork.
To prepare the corn tortillas, heat canola oil over medium-high heat in a large non-stick pan. Using tongs, quickly toss the tortillas in the warm oil about 30-60 seconds per side and move to a plate lined with a towel. Cover the tortillas to keep warm and continue until you heat all 12 tortillas.
Divide the fish between the tortillas and top with mango salsa to serve.
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