Quinoa and Caramelized Sweet Potato Fish Tacos
Servings
4servings
Servings
4servings
Ingredients
Caramlized sweet potatoes
fish
mango avocado salsa
chipotle sour cream
Quinoa
  • 2cups uncookedcook per package directions
roasted corn
Other
Instructions
corn
  1. Preheat oven to 400. line cookie pan with foil. Wash 4 ears of corn. Season with salt, black pepper, and smoked paprika, rub with butter. You can roast in oven at 400 for 35-45 min or roast on the grill. 10 min before corn is done, squeeze lime juice on corn.
  2. Cook any color of quinoa per package directions.
  3. Cut four large sweet potaotoes into large bite size pieces.
  4. Place on medium heat a large non stick skillet, melt butter, add sweet potatoes and stir until sweet potatoes and butter are well mixed. Next add brown sugar, salt and smoked paprika, stir occasionally. Cook for 25 min, if potatoes start to burn, turn down heat.
  5. Sweet pototoes should be browned or carmalized on some sides, meaning mor browned.
mango salsa
  1. Peel and dice one whole mango, place in small mixing bowel. Then add diced red onion, chopped cilantro, diced jalapeno, lime zest and juice, stir well. Add chopped avocado, mix and set aside in fridge.
fish
  1. heat 1 tsp of olive oil in a non stick frying pan on medium heat. Wash fish and pat dry. Season with onion powder, garlic powder, and old bay, drizzle with lime juice. Cook each side of fish until brown. cut fish into bite size pieces.
chipotle sour cream sauce
  1. In small mixing bowl add 1/2 cup of sour cream, 1/4 cup of mayo, and 1/4 cup of chipotle sauce and whip with a whisk until well blended. Place a a sauce dispenser or bottle.
  2. Now you are ready to assemble your taco bowl. On a plate or soup bowl start with quinoa, top with sweet potatoes, cabbage, corn, mango salsa, then fish. Drizzle with cream sauce.