Ingredients
- 2 Tbsp. low-fat (1%) plain yogurt
- 3 Tbsp. fresh lime juice, divided use
- 3 Tbsp. finely chopped cilantro, divided use
- 1 medium tomato, chopped
- ½ medium onion, chopped
- 1 medium jalapeno, seeds and veins removed, chopped (optional)
- 1 lb. white fish (like cod, halibut, or mahi mahi), washed, patted dry
- Sea salt (or Himalayan salt) (to taste; optional)
- 4 (6-inch) whole wheat tortillas, warm
- 1 cup shredded cabbage
- 4 lime wedges (for garnish; optional)
Instructions
- Preheat grill or broiler on high.
- To make yogurt sauce, combine yogurt, 2 Tbsp. lime juice, and 1 Tbsp. cilantro in a small bowl; mix well. Set aside.
- To make salsa, combine tomato, onion, jalapeño (if desired), and 1 Tbsp. cilantro in a small bowl; mix well. Set aside.
- Season fish with salt if desired.
- Grill or broil fish for 4 to 5 minutes on each side, or until fish flakes easily when tested with a fork.
- Evenly top tortillas with fish, cabbage, and remaining 1 Tbsp. cilantro. Drizzle with remaining 1 Tbsp. lime juice, and yogurt sauce; garnish with lime wedges. Serve with salsa.
