Serves 4
20 min
Fish Tacos with Chobani-Mango Salsa
Recipe GLPR9f0d1c92b9cc91
Broiled grouper or snapper fillets nestled in warm flour tortillas and topped with a creamy yogurt-mango salsa made with fresh tomatoes, cilantro, and Thai chile sauce. Finished with crisp romaine lettuce and a squeeze of lime, these light and flavorful fish tacos are perfect for a quick weeknight dinner.
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Ingredients
1/2 cup plain nonfat Greek yogurt
2 plum tomatoes, seeded and finely chopped
1 ripe mango, peeled, pitted, and finely chopped
1/4 cup fresh cilantro, finely chopped
2 tablespoons sweet Thai chili sauce
1 teaspoon kosher salt, divided
12 ounce Two 6-ounce grouper or snapper fillets
1 lime, halved
1/2 teaspoon freshly ground black pepper
1 teaspoon extra-virgin olive oil
4 Four 8- to 10-inch flour tortillas
4 romaine lettuce leaves, thinly sliced crosswise
Directions
In a medium bowl, combine the Greek yogurt, chopped tomatoes, chopped mango, cilantro, Thai chili sauce, and 1/2 teaspoon of the kosher salt. Stir until well blended. Set the salsa aside at room temperature.
Line a rimmed baking sheet with aluminum foil. Place the grouper or snapper fillets on the prepared sheet. Squeeze half of the lime over the fillets, then sprinkle with the remaining 1/2 teaspoon of salt and the black pepper. Drizzle with the olive oil.
Position an oven rack in the highest position and preheat the broiler to high heat. Once the broiler is hot, place the baking sheet under the broiler. Cook for 2 to 3 minutes, until the fish is opaque, semi-firm to the touch, and lightly charred around the edges. The internal temperature should reach 145°F. Remove from the broiler and set aside to cool slightly.
While the fish cooks, heat a nonstick skillet over medium-high heat. Warm the flour tortillas in the skillet for about 30 seconds on each side until pliable and warm. Transfer to a plate.
Once cool enough to handle, gently remove the skin from the cooked fish fillets and break the flesh into bite-sized pieces. Divide the fish evenly among the four tortillas. Squeeze the remaining lime half over the fish.
Top each taco with a generous portion of the yogurt-mango salsa and a handful of sliced romaine lettuce. Serve immediately.
