Fish Tacos

fish tacos
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Fish Tacos

Everyone loves fish tacos! Make these fish tacos with mango salsa made with Greek yogurt for dinner tonight.

This Heart-Check Certified recipe is brought to you by Chobani.

Nutrition Facts

Fish Tacos

CaloriesCalories

264 Per Serving

ProteinProtein

27g Per Serving

FiberFiber

4g Per Serving
×
Calories 264
Total Fat 3 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.0 g
Cholesterol 40 mg
Sodium 586 mg
Total Carbohydrate 33 g
Dietary Fiber 4 g
Sugars 18 g
Protein 27 g

Dietary Exchanges
1 1/2 starch, 1/2 fruit, 1 vegetable, 3 lean meat

Ingredients

Servings  4  

  • 1/4 cup fat-free, plain Greek yogurt
  • 2 plum tomato (seeded, chopped)
  • 1 mango (peeled, pitted, finely chopped)
  • 1/4 cup cilantro (finely chopped)
  • 2 tablespoons sweet Thai chili sauce
  • 1 teaspoon Kosher salt
  • 2 6 oz grouper or snapper fish fillets
  • 1 lime (halved)
  • 1/2 teaspoon freshly ground Black pepper
  • 1 teaspoon extra virgin olive oil
  • 4 7-inch yellow corn tortillas
  • 4 Romaine lettuce leaves, thinly sliced crosswise

Directions

Tip: Click on step to mark as complete.

  1. In a medium bowl stir together tomatoes, mango, non-fat plain Greek yogurt, cilantro, chile sauce and ½ t salt. Set aside.
  2. Place fish on a foil-lined, rimmed baking sheet. Squeeze with ½ lime, sprinkle with ½ t 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.
  3. Warm tortillas in a nonstick skillet over medium-high heat.
  4. Remove skin from fish and divide fish among tortillas. Squeeze with remaining half lime, top with Greek yogurt-mango mixture and lettuce. Serve.

This Heart-Check Certified recipe is brought to you by Chobani.

Everyone loves fish tacos! Make these fish tacos with mango salsa made with Greek yogurt for dinner tonight.

This Heart-Check Certified recipe is brought to you by Chobani.

Nutrition Facts

Fish Tacos

CaloriesCalories

264 Per Serving

ProteinProtein

27g Per Serving

FiberFiber

4g Per Serving
×
Calories 264
Total Fat 3 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.0 g
Cholesterol 40 mg
Sodium 586 mg
Total Carbohydrate 33 g
Dietary Fiber 4 g
Sugars 18 g
Protein 27 g

Dietary Exchanges
1 1/2 starch, 1/2 fruit, 1 vegetable, 3 lean meat

Ingredients

Servings  4  

  • 1/4 cup fat-free, plain Greek yogurt
  • 2 plum tomato (seeded, chopped)
  • 1 mango (peeled, pitted, finely chopped)
  • 1/4 cup cilantro (finely chopped)
  • 2 tablespoons sweet Thai chili sauce
  • 1 teaspoon Kosher salt
  • 2 6 oz grouper or snapper fish fillets
  • 1 lime (halved)
  • 1/2 teaspoon freshly ground Black pepper
  • 1 teaspoon extra virgin olive oil
  • 4 7-inch yellow corn tortillas
  • 4 Romaine lettuce leaves, thinly sliced crosswise

Directions

Tip: Click on step to mark as complete.

  1. In a medium bowl stir together tomatoes, mango, non-fat plain Greek yogurt, cilantro, chile sauce and ½ t salt. Set aside.
  2. Place fish on a foil-lined, rimmed baking sheet. Squeeze with ½ lime, sprinkle with ½ t 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.
  3. Warm tortillas in a nonstick skillet over medium-high heat.
  4. Remove skin from fish and divide fish among tortillas. Squeeze with remaining half lime, top with Greek yogurt-mango mixture and lettuce. Serve.

This Heart-Check Certified recipe is brought to you by Chobani.