Fish Taco Recipe

Rinse 1/2 cup golden quinoa under cold water in a fine mesh sieve until water runs clear to remove bitterness.

Combine rinsed quinoa, 1 cup water (or broth), and 1/8 tsp salt in a small saucepan. Bring to a boil over medium-high heat.

Reduce heat to low, cover, and simmer 12–15 minutes until liquid is absorbed. Remove from heat and let stand covered 5 minutes, then fluff with fork and set aside.

Pat salmon fillets dry with paper towels and season both sides lightly with 1/4 tsp salt and 1/8 tsp pepper.

In a small bowl, whisk together 3 tbs white miso paste, 2 tbs mirin, 1 tbs soy sauce, 1 tbs honey, and 1 tsp grated ginger until smooth to make the glaze.

Heat 1 tsp neutral oil in a nonstick or cast-iron skillet over medium-high heat until shimmering.

Place salmon fillets skin-side down and sear 3–4 minutes until skin is crisp and the fillet releases easily from the pan. Reduce heat to medium-low.

Brush the top (flesh side) of each fillet generously with the miso glaze. Continue cooking 2–4 minutes until the salmon is just cooked through (opaque and flakes easily) but still moist—internal temperature about 125–130°F for medium.

If you prefer a slightly caramelized glaze, transfer the pan briefly under a hot broiler for 1 minute, watching closely so the glaze doesn’t burn. Remove salmon to a cutting board and let rest 2 minutes, then flake into large chunks suitable for filling tacos.

In a blender or food processor combine 1/2 cup Greek yogurt (or mayo), 1/4 cup packed cilantro leaves, juice of 1 lime, 1/2 jalapeño (seeded if desired), 1/2 minced garlic clove, 1 tsp olive oil, and 1/4 tsp salt.

Blend until smooth, adding up to 1 tbsp water to reach a drizzleable consistency. Taste and adjust salt, lime, or jalapeño heat as desired. Transfer to a squeeze bottle or small bowl.

Warm 6 tortillas: stack and wrap in a damp towel and microwave 20–30 seconds, or warm individually in a dry skillet 20–30 seconds per side until pliable.

Lay a tablespoon of cooked golden quinoa onto each tortilla as a base (about 1–2 tbs quinoa per taco). Top with a small handful (about 2 tbsp) of arugula and a pinch of shredded cabbage.

Place generous flakes of miso-glazed salmon (about 2–3 oz per taco) on top of greens. Add 2–3 slices of avocado and sprinkle chopped cilantro over each taco.

Drizzle with 1/3–1/2 tsp Sweetgreen-style hot sauce per taco (or to taste), then finish with 1–2 tsp lime-cilantro-jalapeño sauce per taco. Squeeze extra lime over each if desired.

Scatter a few tortilla chips for crunch and, if using, sprinkle 1/8 tsp sesame seeds and a light drizzle (about 1/3 tsp) of extra-virgin olive oil over tacos. Serve immediately.