Baja Fish Tacos with Quinoa - K-12 Foodservice

This recipe was developed by InHarvest Chef Coleen Donnelly specifically for school menus.

Ingredients:

Yield: 120 tacos

  • 2 lbs. InHarvest White Quinoa
  • 2 qts. vegetable stock
  • 4 qts. cabbage, green, finely shredded
  • 1 ½ c. red onion, very thinly sliced
  • 2 qts. yogurt, plain, unsweetented, nonfat
  • 2 ¾ t. cumin
  • 1 ¼ t. cayenne
  • 2 T. lime juice
  • 1 ¼ t. kosher salt
  • 1 ½ c. cilantro, chopped
  • 120 breaded fish sticks
  • 240 corn tortillas, 6-inch
     


 

 

Directions:

  1. Cook InHarvest White Quinoa in vegetable stock according to package directions.
  2. Drain and cool completely.
  3. Combine cooked quinoa with shredded cabbage and onion.
  4. Mix together the yogurt, cumin, cayenne, salt and cilantro.
  5. Cook the fish sticks per package instructions and hold above 140° for service.
  6. Steam or bake the tortillas to heat through. Hold in warmer covered with a damp towel.
  7. To serve: Stack two tortillas together. Spread 1/4 c. of the quinoa/cabbage mixture down the center. Top with 1 fish stick and 1 T. of the yogurt sauce.