Light and Nutritious Summer Weeknight Fish Tacos

Allison Hudson Stockamore

For the Fish and Marinade
3/4 pound fillet of white fish, such as halibut, mahimahi, or tilapia
1 tablespoon olive oil
2 teaspoons paprika
1 teaspoon cumin

For the Mango Salsa
1 teaspoon red wine vinegar
1/4 red onion, finely chopped
1 semi-ripe mango
2 tablespoons cilantro

For the Greek Yogurt Crema
4 tablespoons nonfat plain Greek yogurt
1/4 teaspoon ground chipotle pepper
1 teaspoon olive oil
pinch of salt

Prep and bake the fish: Preheat oven to 350°F. Add a tablespoon olive oil, plus the paprika and cumin to the bottom of an oven-proof baking dish. Stir to make a quick marinade. Cut the fillet into four equal pieces and place in baking dish. Turn the fish to coat all sides with the mixture. Bake at 350°F for 15-20 minutes, depending on thickness.
Make the salsa: Add 1 teaspoon red wine vinegar to the finely chopped red onion and set aside (doing this step first will temper the onion). Peel and chop the mango; destem and chop cilantro. Combine all ingredients, and stir gently to incorporate.
Make the crema: Combine the Greek yogurt, chipotle, olive oil, and pinch salt in a small mixing bowl. Stir to thoroughly incorporate.
Assemble: Heat the tortillas in a nonstick frying pan over high heat until warm and approaching crunchy. If necessary, remove skin from fish — it will come off easily. Set one piece of fish on each warmed tortilla, followed by the salsa, crema, and toppings as you like!