FISH TACOS WITH MANGO SALSA
Ingredients
-
1/4 cup Yoconut Natural Coconutmilk Yogurt Alternative
-
2 seeded and chopped plum tomatoes
-
1 small diced mango
-
1/4 cup finely chopped fresh cilantro
-
2 tablespoons sweet Thai chili sauce
-
1 teaspoon kosher salt
-
12 ounces grouper or snapper fillets
-
1 halved lime
-
1/2 teaspoon fresh ground black pepper
-
1 teaspoon extra virgin olive oil
-
7-inch corn tortillas
-
4 thinly sliced romaine lettuce leaves
Directions
Fish Tacos With Mango Salsa
-
In a medium bowl, stir together tomatoes, mango, yogurt, cilantro, chili sauce, and 1/2 teaspoon salt. Set aside.
-
Place fish on a foil-lined, rimmed baking sheet. Squeeze juice from half of the lime over top, sprinkle with remaining 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 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 remaining half lime, top with yogurt-mango mixture and lettuce, and serve.