Fish Taco Recipe

Fish Taco Preparation

1. 1

   Prepare the Quinoa

   Rinse the herbed quinoa under cold water. In a saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.

2. 2

   Cook the Salmon

   Preheat the oven to 375°F (190°C). Place the miso glazed salmon fillets on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from the oven and let it rest for a few minutes before flaking it into bite-sized pieces.

3. 3

   Prepare the Vegetables

   While the salmon is cooking, rinse and dry the organic arugula and fresh cilantro. Shred the cabbage into thin strips. Cut the avocado in half, remove the pit, and slice it into wedges.

4. 4

   Assemble the Tacos

   On a serving plate, layer the arugula as a base. Add a generous scoop of the herbed quinoa, followed by the shredded cabbage and flaked salmon. Top with fresh cilantro and avocado slices.

5. 5

   Add Sauces

   Drizzle the lime cilantro jalapeno sauce over the assembled tacos. Add sweetgreen hot sauce to taste, depending on how spicy you like it.

6. 6

   Serve

   Serve immediately with tortilla chips on the side for added crunch and flavor.