Fish Tacos with Mango Salsa

Chop Scallion (1 bunch), Yellow Bell Pepper (1), and Red Bell Pepper (1); peel and mince Garlic (2 cloves); chop Fresh Cilantro (4 Tbsp) and Mango (1); juice 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, and half of the minced garlic, cilantro, mango and orange juice. Cover and chill. In a small bowl, combine the Greek Yogurt (4 Tbsp), 1/2 tsp juice from Limes (2 1/2) and the other half of the minced garlic. 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 1/8 cup of Lime Juice 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 lb) on both sides with Ground Cumin (1 tsp), Salt (as needed), and Ground Black Pepper (as needed) and add to the pan with the bell peppers. Add the remaining 1/8 cup of Lime Juice 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 (as needed) to the quinoa, then gently add the quinoa to the fish, and stir to combine.

To assemble tacos, warm the Whole Wheat Tortillas (8), then spread 1 tablespoon of the garlic-lime sauce on each warm tortilla. Top with approximately ½ cup of the Fresh Spinach (4 cups). Arrange ¼ cup of the quinoa-fish mixture down center of each tortilla.

Wrap the tortillas.

Serve with salsa and enjoy!