Nutrition per serving may change if servings are adjusted.
1 pound fresh or frozen tilapia, flounder, or cod fillets
2 tablespoons canola oil
2 teaspoons chili powder
½ teaspoon salt
¼ teaspoon black pepper
1 cup fresh raspberries, halved
1 cup ½-inch cubes fresh pineapple
2 tablespoons thinly sliced green onion
½ to 1 fresh jalapeño chile pepper, halved, seeded (if desired), and finely chopped (see Tips)
½ cup plain fat-free Greek yogurt
Nonstick cooking spray
8 (6 inch) corn tortillas, warmed
1 cup finely shredded green cabbage
¼ cup fresh cilantro leaves
Lime wedges (optional)
Thaw fish, if frozen. Remove 1 tsp. lime zest and squeeze 5 tbsp. juice from limes. For marinade, in a small bowl combine 2 tbsp. of the lime juice, 1 tbsp. of the oil, the chili powder, ¼ tsp. of the salt and ⅛ tsp. of the black pepper.
Rinse fish; pat dry. Measure thickness of fish. Place in a resealable plastic bag set in a shallow dish. Pour marinade over fish. Seal bag; turn to coat fish. Marinate in refrigerator 15 to 30 minutes.
Meanwhile, for salsa, in a medium bowl combine raspberries, pineapple, green onion, jalapeno pepper, lime zest, 1 tbsp. of the lime juice, and the remaining 1 tbsp. oil, ¼ tsp. salt and ⅛ tsp. black pepper. In a small bowl combine yogurt and the remaining 2 Tbsp. lime juice.
Coat a 12-inch nonstick skillet with cooking spray; heat skillet over medium-high. Add fish; cook 4 to 6 minutes per ½-inch thickness or until fish flakes easily, turning once. Using a fork, break fish into bite-size pieces. Serve fish in tortillas topped with cabbage, salsa, yogurt mixture, and cilantro. If desired, serve with lime wedges.
Tips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.