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 (1/8 tsp), and Ground Black Pepper (1/8 tsp) 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 (1/2 tsp) 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!