RECIPE: Fish Tacos with Chard, Pepper + Tri-Colored Quinoa

Ingredients

3 oz fish per taco, two tacos per person.

Fish- Halibut, Cod, Mahi Mahi, Red Snapper

Fresh pico de Gallo

Shredded green or red cabbage

Lime wedges

Sliced avocado

Siete taco shells (be sure to warm them in the oven) or, your favorite small tortilla heated on a skillet

Chard

Peppers

Tri-colored quinoa

Instructions

Grilled Chard- rinse, spray lightly with olive oil, grill each leaf on both sides on low heat for about 60 seconds.

Bell Peppers - Cut out stems and ribs and slice lengthwise, spray the interior lightly with olive oil, grill on top rack cut-side down for 10 minutes on med/high heat.

Tri quinoa- rinse thoroughly in fine mesh strainer. Cook in instant pot- use 1 cup quinoa to 1.25 cups water and pressure cook for 1 minute with 10 minute steam release.