Fish Tacos With Chobani-Mango Salsa

Fish Tacos With Chobani-Mango Salsa
5 from 1 ratings
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.
  • 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
  1. In a medium bowl stir together the tomatoes, mango, yogurt, cilantro, chile sauce, and ½ teaspoon salt. Set aside.
  2. 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.
  3. Warm tortillas in a nonstick skillet over medium-high heat.
  4. 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.