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CHOBANI FISH TACOS

Active Time : 20 Minutes
Serves : 4
INGREDIENTS
  • 1/4 cup Chobani nonfat plain Greek yogurt
  • 2 plum tomatoes seeded and chopped
  • 1 pitted mango peeled and chopped
  • 1/4 cup fresh cilantro finely chopped
  • 2 tablespoons Thai sweet chili sauce
  • 1 teaspoon kosher salt
  • 12 ounces mild white fish fillets [cod, orange roughy, haddock]
  • 1 lime halved
  • 1/4 teaspoon Culinary Circle Extra Virgin Olive Oil
  • 4 7-inch corn tortillas
  • 4 Romaine lettuce leaves, thinly sliced crosswise
DIRECTIONS

In a medium bowl, stir together tomatoes, mango, Chobani Greek Yogurt, cilantro, chili sauce and 1/2 tsp. salt. Set aside.

Place fish on a foil-lined, rimmed baking sheet. Squeeze with 1/2 lime, sprinkle with 1/2 tsp. salt and drizzle with olive oil. Adjust oven rack to highest position and heat broiler to high. Broil fish until it is semi-firm to light pressure and charred around the edges, 2-3 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 remaining half lime, top with Chobani-mango mixture and lettuce. Serve.