Baja Fish and Quinoa Tacos with Ancho Lime Crema

Baja Fish and Quinoa Tacos with Ancho Lime Crema

A refreshing take on fish tacos, with the added nutrition of super-grains InHarvest Red and White Quinoa.

InHarvest Products Used


Yield: 8 portions (16 tacos)

  • 4 oz. InHarvest Red Quinoa, dry
  • 4 oz. InHarvest White Quinoa, dry
  • 2 c. vegetable stock
  • 10 oz. green cabbage, shredded
  • 1½ c. Mexican crema (or 50/50 mayo and sour cream)
  • 2 fresh limes for juice
  • 1 large dried ancho chile, stem and seeds removed, soaked in water to rehydrate
  • 1 bunch cilantro leaves
  • Salt, to taste
  • 2 lbs. mahi mahi fillets, boneless (Atlantic line-caught)
  • Extra-virgin olive oil, as needed
  • ¼ c. fish rub
  • 32 6-in. corn tortillas
  • 2 avocados, peeled, pitted and sliced
  • ½ small red onion, thin sliced




  1. Cook InHarvest Red Quinoa and InHarvest White Quinoa in stock per package directions. Cool immediately.
  2. Combine quinoas with shredded green cabbage; reserve.
  3. To a food processor, add crema, lime juice, ancho chile, cilantro and salt. Process until well blended. Chill and reserve.
  4. Rub fish with olive oil, followed by fish rub of choice. (Old Bay will also work). Let marinate for at least 20 minutes before grilling.
  5. Grill fish over medium heat on each side until fillets are just cooked through. Flake and reserve for service.
  6. Per taco: Lightly grill 2 corn tortillas.
  7. Lay 1 tortilla over the other and spread 1½ oz. quinoa/cabbage mixture over the top. Top mixture with 2 oz. grilled fish. Garnish with sliced avocado, sliced onion and ancho-lime crema.