Sweet & Sour Fish Tacos

The combination of sweet fruit, tangy yogurt, and lime juice make these fish tacos unique, healthy, and delicious (and easy to make, too!)

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Ingredients

1. 2 4-oz / 120-g fillets Hake fish or other firm white-fleshed fish
2. 1 Walla Walla sweet onion, thinly sliced
3. 1 cup / 150 g peaches, fresh, frozen, or canned in natural juice, diced or:
   • 1 mango, peeled and diced
4. 3 Tbsp. / 42 ml olive oil
5. 4 6-inch / 15-cm organic corn tortillas
6. ¼ cup / 60 g plain Greek yogurt
7. 1 lime, halved
8. ¼ cup / 4 g cilantro to garnish

Directions

1. Heat 1 tablespoon/15 ml olive oil in a sauté pan, add onions, and sauté until golden.
2. Add hake and cook on both sides until tender.
3. Add peach/mango pieces, and cook for 5 more minutes, flaking fish as it cooks through. Keep warm.
4. Pan fry corn tortillas one at a time in ½ tablespoon olive oil each.
5. Put ¼ of fish mixture on half of each tortilla and put 1 tablespoon / 15 g Greek yogurt on the other half.
6. Squeeze lime juice over the mixture and add cilantro before folding tortilla.

Serving size: 1 tortilla + ½ cup / 100 g filling + 1 Tbsp. / 15 g yogurt

Exchanges per Serving: 1½ Carb, 1 Protein, 1 Fat

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