Spicy Fish Taco Lunch Bowls with Avocado Lime Dressing
These Spicy Fish Taco Lunch Bowls with Avocado Lime Dressing are not only delicious and nutritious, they are also super fast and easy to make, because they are made using leftovers from dinner. Leftovers from our Fish Tacos with Coleslaw and Lime Yogurt dinner, that I served with a side of quinoa.
I know a lot of people don’t like leftovers, they have definitely been given a bad rap over the years, but I love them. LOVE them!!! I think one of the main reasons people don’t like leftovers, is because they re-serve them the same way they were served the first time. Just reheated.
But I don’t look at leftovers as the same meal, again. I look at leftovers as ingredients for a new meal, usually lunch, mostly lunch. It is by far the easiest way for me to get lunch on the table (or in a lunch box) and ensures my family is getting a healthy, homemade lunch with very little time and effort.
When it comes to making lunch from leftovers, I always look at the dinner and lunch as a team, they work together, so I need to think about lunch, while I’m making dinner.
In order to have enough leftovers, to make two Spicy Taco Lunch Bowls with Avocado Lime Dressing for lunch, here’s what I did at dinner:
- Cooked 1 cup of dried quinoa, according to the package directions (which made 3 cups, cooked), as a side to go along with our fish taco dinner. Once cooked, I tossed the quinoa with 1 tablespoon of chopped cilantro, the juice of 1/2 lime and seasoned it with salt & pepper to taste. Then I set aside 1 1/2 cups and served the remaining amount for dinner.
- Cooked 2 extra fish fillets (around 4 oz each, for a total of 1 1/2 lbs cooked at dinner), and set them aside to cool, while we ate dinner. Note: there is plenty of seasoning to do this.
- Doubled the Lime Yogurt recipe, set aside 1/2 cup and served the rest for dinner.
- Set aside 1 1/2 cups of coleslaw and served the rest for dinner.
To be honest, my family loves the fish taco recipe, so much, that I almost always double the amount of fish that I cook. The leftovers keep well, in the fridge, for a few days and they always get eaten. These lunch bowls are a terrific way to use up those leftovers, but the fish also adds a ton of flavour when added to soup too, like this Fish and Corn Chowder.
If I’m packing these lunch bowls for work or school lunches, I usually whip up the dressing right after dinner (or sometimes while I’m making dinner), pack two lunch containers with the quinoa and then add the coleslaw and fish in the morning. And just like that lunch is made, in a matter of minutes.
Using leftovers to make lunch really is an amazing way to save a huge amount of time in the kitchen, while at the same time serving delicious, home cooked lunches. I hope you give these lunch bowls a try and more importantly see leftovers for all that they can be.
- 1 clove garlic, peeled
- 1/2 avocado
- 1/2 cup Lime Yogurt (from Fish Tacos with Coleslaw and Lime Yogurt)
- 1/4 teaspoon salt
- pinch pepper
- For the dressing: to a food processor, with the motor running, drop the garlic clove through the small feed tube until finely chopped. Remove lid, scoop out the avocado and add it to the bowl of food processor along with the lime yogurt, salt and pepper. Process until smooth.
- For the fish taco bowls: divide the quinoa between 2 bowls or lunch containers. Top each with half the coleslaw and one fish filet broken into bite size pieces. Drizzle each with Avocado Lime Dressing or add some dressing to two leak proof salad dressing containers, packing one along with each lunch and topping just before eating.
- Serve with fresh cilantro, lime wedges and remaining avocado half, sliced, if desired.