Fish Tacos with Mango Salsa
Ready in 15 minutes
Serves : 4
1/2 teaspoon ground cumin
1/4 teaspoon chipotle chile powder or regular chili powder
1/4 teaspoon salt
1 pound flaky white fish fillet such as tilapia or halibut
1 cup plain low-fat yogurt
3 tablespoons chopped cilantro
2 tablespoons lime juice
1 tablespoon reduced-fat mayonnaise
1 1/2 cups shredded cabbage
8 (6-inch) corn tortillas
1/2 cup mango salsa
Combine the cumin, chile powder, and salt in a small bowl.
Sprinkle the mixture evenly over the fish.
Coat a large nonstick skillet with nonstick spray and set over medium-high heat.
Add the fish and cook until opaque in the center, about 3 minutes per side.
Set the fish aside to cool for a few minutes, then flake it into pieces with a fork.
Meanwhile, stir the yogurt, cilantro, lime juice, and mayonnaise together in a medium bowl.
Add the cabbage and toss to combine.
Warm the tortillas in the microwave according to the package directions.
Divide the fish and cabbage evenly among the tortillas.
Serve with the salsa on the side.