Copycat Sweetgreen Fish Taco Bowl Recipes

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FISH TACO BOWL



Fish Taco Bowl image

To prepare vinaigrette, combine first 7 ingredients in a blender or food processor. Blend on high 1 minute. Turn off motor; scrape down sides. Blend on low 1

Provided by Parade

Categories     Dinner, Lunch

Time 20m

Yield 4

Number Of Ingredients 20

Vinaigrette:
3 Tbsp lime juice
2 Tbsp chopped cilantro
4 tsp minced jalapeno
2 tsp white wine vinegar
1 tsp kosher salt
½ tsp ground cumin
1 clove garlic
¾ cup grapeseed oil
Remaining ingredients:
4 (4-oz) steelhead trout or wild salmon filets
Salt and black pepper, to taste
Pinch cayenne
6 cups baby arugula
4 cups cooked quinoa, warm
1 cup thinly sliced red cabbage
1 cup crumbled tortilla chips, plus extra whole chips for garnish, if desired
¼ cup cilantro leaves, plus extra for garnish
Hot sauce, for garnish (optional)
Lime wedges, for serving

Steps:

  • To prepare vinaigrette, combine first 7 ingredients in a blender or food processor. Blend on high 1 minute. Turn off motor; scrape down sides. Blend on low 1 minute, slowly drizzling in oil until well combined. (Makes 1½ cups.) Adjust oven rack to top third of oven. Preheat oven to 425°F. Arrange fish skin side down on a greased baking sheet. Sprinkle with salt, pepper and cayenne. Bake 7-8 minutes or until desired degree of doneness. In a large bowl, combine arugula, quinoa, cabbage, crumbled tortilla chips and cilantro leaves. Add 1 cup vinaigrette; toss to coat. Divide among 4 bowls. Top each serving with 1 fish filet. Drizzle with hot sauce, if desired. Garnish with whole tortilla chips, if desired, cilantro and lime wedges.

Nutrition Facts :

COPYCAT SWEETGREEN FISH TACO BOWL



Copycat Sweetgreen Fish Taco Bowl image

You'll never miss the shell with this bowl version of fish tacos, complete with homemade crispy tortilla strips and a queso fresco dressing that is creamy and spicy in equal measure.

Provided by norasingley

Categories     < 60 Mins

Time 50m

Yield 2 serving(s)

Number Of Ingredients 21

1/2 large red onion, thinly sliced
1/3 cup red wine vinegar
1 teaspoon granulated sugar
kosher salt & freshly ground black pepper
1/2 cup quinoa, rinsed
1/4 cup olive oil, divided
2 small corn or 2 small flour tortillas, halved and thinly sliced into strips
1/2 lb firm white fish fillet (such as redfish, hake)
1 lime, halved, plus additional for serving
2 1/2 cups thinly sliced red cabbage (about 8 ounces)
1 1/4 cups packed thinly sliced tuscan kale
1 avocado, peeled, pitted, and thinly sliced
cilantro leaf, for serving
3 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
2 tablespoons Greek yogurt
1/2 cup queso fresco
1/3 cup packed cilantro leaf, coarsely chopped
1/2 garlic clove, grated
1/2 jalapeno, coarsely chopped
kosher salt & freshly ground black pepper

Steps:

  • For the Salad:.
  • Combine red onion, vinegar, sugar and ½ teaspoon salt in a small bowl. Let sit at room temperature at least 30 minutes, or up to 2 days in advance, in the refrigerator. Drain before using.
  • In a medium pot, combine quinoa, a large pinch of salt and 1 cup water. Bring to a boil over high heat. Top with a lid and reduce heat to low. Cook 12 minutes. Remove lid and continue to cook, stirring occasionally and adjusting heat if necessary, until water is evaporated and quinoa is tender but still al dente, about 4 minutes more.
  • Preheat a large nonstick skillet over high heat. Add 3 tablespoons olive oil and swirl to coat. Add tortilla strips, season with salt, and saute, stirring frequently until deeply golden brown, about 4 minutes. Remove to a paper towel-lined plate to drain.
  • Season fish with salt and pepper. Wipe out skillet and add remaining 1 tablespoon olive oil. Add fish and press down on fillets with the back of a spatula to encourage crisping and prevent the fish from curling. Cook until golden on the underside, about 2 minutes. Flip and continue cooking until fish is just cooked through, about 2 minutes more. Remove to a plate and squeeze lime halves over fillets.
  • Divide cabbage, kale, avocado, pickled red onions, tortilla strips, fish and quinoa among serving bowls. Top with cilantro leaves and queso fresco dressing and serve.
  • For the Queso Fresco Dressing:.
  • In a blender, combine olive oil, lime juice, yogurt, queso fresco, cilantro, garlic and jalapeno. Blend until smooth. Season to taste with salt and pepper. Alternatively, you can use an immersion blender and place ingredients in a glass measuring cup. Leftover dressing will keep in the refrigerator for 1 week.

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