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Fish Tacos with Chobani-Mango Salsa


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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  • 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


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.