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Pan-Fry

Fish Tacos With Chipotle Yogurt Sauce
Ingredients
1 cup plain nonfat Greek yogurt
1/4 cup chopped cilantro
1/2 canned chipotle chili pepper in adobo sauce, minced, or to taste
1 tsp. grated lime zest
1 Tbsp. fresh lime juice
1/4 tsp. salt
1 cup finely diced pineapple
2 plum tomatoes, seeded and diced
1 medium carrot, shredded
2 scallions, thinly sliced
1 lb. tilapia fillets
8 corn tortillas
2 cups baby spinach
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Fish Tacos With Chipotle Yogurt Sauce

Fish Tacos With Chipotle Yogurt Sauce

Fish Tacos With Chipotle Yogurt Sauce
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:10 minutes
directions
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
 
 
 
 
 
 
 
 
 
 
 
 
 
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