Fish Tacos with Chobani-Mango Salsa

Staff Writer
Fish Tacos with Chobani-Mango Salsa
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. 

 

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4
Servings
336
Calories Per Serving
Deliver Ingredients

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 Tablespoons 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. 

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.

Nutritional Facts

Total Fat
8g
13%
Sugar
15g
N/A
Saturated Fat
2g
11%
Cholesterol
36mg
12%
Protein
25g
50%
Carbs
41g
14%
Vitamin A
116µg
13%
Vitamin B12
3µg
43%
Vitamin B6
0.5mg
25.2%
Vitamin C
47mg
78%
Vitamin D
9µg
2%
Vitamin E
2mg
12%
Vitamin K
19µg
23%
Calcium
154mg
15%
Fiber
4g
14%
Folate (food)
65µg
N/A
Folate equivalent (total)
148µg
37%
Folic acid
49µg
N/A
Iron
2mg
12%
Magnesium
52mg
13%
Monounsaturated
3g
N/A
Niacin (B3)
3mg
16%
Phosphorus
298mg
43%
Polyunsaturated
2g
N/A
Potassium
686mg
20%
Riboflavin (B2)
0.1mg
6.8%
Sodium
738mg
31%
Thiamin (B1)
0.3mg
21.7%
Zinc
0.8mg
5.1%

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