Fish Tacos with Chobani-Mango Salsa

Fish Tacos with Chobani-Mango Salsa
Staff Writer

Chobani

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.

4
Servings
39
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2  Cup  Greek yogurt, such as Plain 0% Chobani Greek Yogurt
  • plum tomatoes, seeded and chopped
  • mango, peeled, pitted, and finely chopped
  • 1/4  Cup  finely chopped cilantro
  • 2  Tablespoons  sweet Thai chile sauce
  • 1  Teaspoon  kosher salt
  • Two  6-ounce grouper or snapper fillets
  • lime, halved
  • 1/2  Teaspoon  freshly ground black pepper
  • 1  Teaspoon  extra-virgin olive oil
  • Four  8 to 10-inch flour tortillas
  • 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. 

Nutritional Facts

Total Fat
2g
3%
Sugar
3g
3%
Cholesterol
1mg
0%
Carbohydrate, by difference
3g
2%
Protein
3g
7%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
33mg
3%
Folate, total
2µg
1%
Magnesium, Mg
3mg
1%
Phosphorus, P
35mg
5%
Selenium, Se
3µg
5%
Sodium, Na
45mg
3%
Water
22g
1%

Fish Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Fish Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Fish Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.