Fish Taco Bowl

This recipe turns a classic fish taco into a protein packed bowl that pairs warm fish and quinoa-brown rice with cool arugula, crunchy cabbage and tortilla chips. So easy to prepare and delicious.

Author: Michelle Hanson

Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.

Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: michelle@fnfoods.com. She will look forward to meeting you!

Servings: 4 servings | Prep Time: 10 minutes | Cook Time: | Ready in: 20 minutes

Ingredients

• 4- 1 cup servings Prepackaged Quinoa-Brown Rice (stovetop or microwaveable)
• 4 servings Salmon or Trout
• 1 cup Shredded Red Cabbage
• 2 cups Arugula
• 4 Lemon Slices
• Tortilla Chips (as a side)

Instructions

1. Prepare the prepackaged quinoa-brown rice either on the stove top or microwave (follow the directions on the package) and set aside.
2. Prepare fish either in microwave or bake in oven and set aside.
3. Layer in a medium sized bowl : quinoa-brown rice, fish, red cabbage, arugula. Garnish with lemon slice and tortilla chips. Enjoy!