Baja Fish Tacos | The Whole Grains Council

Ingredients

• 8 oz. tri-color quinoa, dry (or use red or white)
• 2 cups. vegetable broth
• 10 oz. green cabbage, shredded
• 1½ cups 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
• Extra-virgin olive oil, as needed
• ¼ cup fish rub
• 16 6-in. corn tortillas
• 2 avocados, peeled, pitted and sliced
• ½ small red onion, thin slices