1 package Dr. Pragers Quinoa & Herb Crusted Fish Fillets
1 T olive oil
1 clove garlic, minced
5 scallions, chopped white & green parts
1/2 red pepper, chopped
1/4 bag baby kale, roughly chopped
2 c Mann’s PowerBlend, divided
1 bunch cilantro, chopped, divided
1/4 t dried thyme
1/4 t dried oregano
salt & pepper to taste
1/2 c InstaBroth
1 can corn, rinsed & drained
1 can black beans, rinsed & drained
juice of 1/2 lemon
taco shells, warmed
Bake fish fillets in oven according to package directions. Meanwhile, heat olive oil in large skillet over medium heat. Add scallions, garlic, red pepper, kale, 1 C PoweBlend, half of cilantro, thyme, oregano, salt and pepper. Stir fry until fragrant, about 8 minutes. Add corn and beans. Stir. Add InstaBroth. Stir. Bring to boil, reduce to simmer. Allow to simmer until fish is ready. At the last minute add the remaining PowerBlend, cilantro and lemon – saving a few leaves of cilantro for decoration.
Slice fish fillets. Assemble tacos. Avocado and salsa make great toppings. Enjoy!
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