Fish Tacos With Chobani-Mango Salsa

Name: Fish Tacos With Chobani-Mango Salsa
Ingredients: 1/2 cup greek yogurt, such as plain 0% chobani greek yogurt; 2 plum tomatoes, seeded and chopped; 1 mango, peeled, pitted, and finely chopped; 1/4 cup finely chopped cilantro; 2 tablespoon sweet thai chile sauce; 1 teaspoon kosher salt; two 6-ounce grouper or snapper fillets; 1 lime, halved; 1/2 teaspoon freshly ground black pepper; 1 teaspoon extra-virgin olive oil; four 8 to 10-inch flour tortillas; 4 romaine lettuce leaves, thinly sliced crosswise

Chobani|May 15, 2013 10:38 am EST

5 (1 ratings)

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Chobani yogurt, or any Greek yogurt you can find, adds creaminess and a subtle sweet flavor to offset the tang of the mango salsa, creating the perfect topping to your fish tacos. Click here to see more recipes that use Greek yogurt.

Servings

4

Ingredients

1/2 cup greek yogurt, such as plain 0% chobani greek yogurt
2 plum tomatoes, seeded and chopped
1 mango, peeled, pitted, and finely chopped
1/4 cup finely chopped cilantro
2 tablespoon sweet thai chile sauce
1 teaspoon kosher salt
two 6-ounce grouper or snapper fillets
1 lime, halved
1/2 teaspoon freshly ground black pepper
1 teaspoon extra-virgin olive oil
four 8 to 10-inch flour tortillas
4 romaine lettuce leaves, thinly sliced crosswise

Directions

In a medium bowl stir together the tomatoes, mango, yogurt, cilantro, chile sauce, and ½ teaspoon salt. Set aside.
Place the fish on a foil-lined, rimmed baking sheet. Squeeze with ½ lime, sprinkle with ½ teaspoon salt and drizzle with olive oil. Adjust the oven rack to the highest position and heat broiler to high. Broil fish until it is semi-firm to light pressure and charred around the edges, 2 to 3 minutes. Remove and set aside.
Warm tortillas in a nonstick skillet over medium-high heat.
Remove skin from fish and divide fish among tortillas. Squeeze with the remaining 1/2 lime, top with the yogurt-mango mixture and lettuce. Serve.