Chop Scallion (1), Yellow Bell Pepper (1), and Red Bell Pepper (1); peel and mince Garlic (2 clove); chop Fresh Cilantro (1/4 cup) and Mango (1); juice Sunkist Orange (1). You will need 1/2 cup of (each) chopped bell peppers for the salsa, and 1/2 cup for the quinoa and fish.
To make the Salsa and Sauce: In a medium bowl, combine the scallion, half of each bell pepper, half of the minced garlics, the cilantro, mango and orange juice. Cover and chill. In a small bowl, combine the Greek Yogurt (1/4 cup), Lime Juice (1/2 teaspoon) and the other half of the minced garlics. Cover and chill.
In a medium saucepan, combine Water (2/3 cup) with the Quinoa (1/3 cup) and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender. Set aside.
In a large nonstick saute pan, heat Lime Juice (1/8 cup) over medium heat. Add the red and yellow bell peppers and minced Garlic (1 clove) and cook for about 4 minutes.
Sprinkle the Fish Fillet (1 pound) on both sides with Ground Cumin (1 teaspoon), Salt (1/8 teaspoon), and Ground Black Pepper (1/8 teaspoon) and add to the pan with the bell peppers. Add the remaining Lime Juice (1/8 cup) and cook, turning once, for 5 minutes per side, or until the fish flakes easily.
Gently tear the fish into bite-sized pieces. Add the Scallion (1) and Chili Powder (1/2 teaspoon) to the quinoa, then gently add the quinoa to the fish, and stir to combine.
To assemble tacos, warm the Whole Wheat Tortilla (8), then spread 1 tablespoon of the garlic-lime sauce on each warm tortilla. Top with approximately ½ cup of the Fresh Spinach (4 cup). Arrange ¼ cup of the quinoa-fish mixture down center of each tortilla.
Wrap the tortillas.
Serve with salsa and enjoy!