Most anything can be used to fill a taco but marinated, grilled fish stuffed into tortillas and slathered with Salsa and yogurt make this delicious and healthy
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|1. In a bowl mix together yogurt, Salsa and cilantro; place in a covered container. Refrigerate. CCP: Refrigerate below 4°C/40°F at least 2 hours before using as directed.|
|2. In small bowl combine cumin, paprika, salt and pepper. Toss well to mix; cover and hold to use as directed.|
|3. Place fish filets on an oiled sheetpan and brush filets with oil. Sprinkle the spice rub evenly over both sides of fish. Grill fish over medium flame, 3-4 minutes per side or roast fish in 215°C/425°F. conventional or 190°C/375°F. convection oven 8-10 minutes until fish flakes easily when tested with a fork and internal temperature is 74°C/160°F. or higher for 15 seconds. Remove from heat and break each filet into pieces. CCP: Hold hot at 60°C/140°F or higher for service.|
|4. To Serve: Heat tortillas or taco shells according to package directions. Divide fish evenly between tortillas (130 g/1 1/2 oz. per) and top each with 1/4 cup lettuce, 15 mL/1 tbsp. cheese and 15 mL/1 tbsp. yogurt-salsa cream. Roll to enclose and serve. Or divide fish and fillings between 2 tacos per serving and serve while hot.|