Name: Fish Tacos with Mango Salsa
Ingredients: ¼ Cup Chobani® Nonfat Plain Greek Yogurt; 2 seeded and chopped plum tomatoes; 1 small diced mango; ¼ Cup finely chopped fresh cilantro; 2 Tablespoon sweet Thai chili sauce; 1 Teaspoon kosher salt; 2 12 grouper or snapper fillets; 1 halved lime; ½ Teaspoon freshly ground black pepper; 1 Teaspoon extra-virgin olive oil; 4 7-inch corn tortillas; 4 thinly sliced romaine lettuce leaves

Chobani® Nonfat Plain Greek Yogurt is mixed with tomatoes, cilantro, mangos, and chili sauce for a topper of tastiest tacos. Fish is baked then broiled to get a charred edge.

Chobani® Nonfat Plain Greek Yogurt

seeded and chopped plum tomatoes

 small diced mango

finely chopped fresh cilantro

sweet Thai chili sauce

kosher salt

grouper or snapper fillets

 halved lime

freshly ground black pepper

extra-virgin olive oil

7-inch corn tortillas

thinly sliced romaine lettuce leaves

In a medium bowl, stir together tomatoes, mango, yogurt, cilantro, chili sauce, and ½ teaspoon salt. Set aside.

Place fish on a foil-lined, rimmed baking sheet. Squeeze juice from half of the lime over top, sprinkle with remaining 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.

Warm tortillas in a nonstick skillet over medium-high heat.

Remove skin from fish and divide fish among tortillas. Squeeze with remaining half lime, top with yogurt-mango mixture and lettuce, and serve.