1. In a medium bowl stir together yogurt, cilantro, chipotle pepper, lime zest and juice, and salt. In a separate bowl, combine pineapple, tomatoes, carrot, and scallions.

2. Place tilapia and 5 cups water in a large saucepan over medium heat. Bring to a very slight simmer with just a few bubbles breaking the surface and cook until fish is cooked through, about 3 to 5 minutes after the simmering begins. Adjust heat as needed during cooking to maintain the simmer and skim off any foam that forms. Remove fish with a slotted spoon and gently break apart the flesh with a fork.

3. While fish cooks, stack tortillas on a plate and heat in microwave for 30 seconds. Place 2 tortillas each on 4 plates. Divide spinach among the 8 tortillas then top with flaked fish, pineapple mixture, and chipotle yogurt sauce. Serve immediately.

Source: Hannaford fresh Magazine, March - April 2014