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