Grilled Fish Taco's

Makes 6 servings

ingredients

1 lb Mahi Mahi or any white fish
12 soft corn tortillas (6-inch)
Handful of shredded green and red cabbage
2 limes, cut into wedges
Pico de gallo yogurt sauce
Olive oil, sea salt and pepper to taste
Yogurt Sauce
1 cup plain, low fat yogurt
1 T sea salt
1 T Ancho chili powder
1 T granulated garlic
2 T white vinegar
Pico de gallo
5 Medium Roma tomatoes diced
1/2 sweet onion, diced
Handful of cilantro chopped
1 Jalapeno pepper minced
2 Garlic cloves minced
Juice of 1 lime
Sea Salt to taste

directions

Make sure grill is clean, then preheat. Put fish in plastic bag with olive oil (enough to coat fish) sea salt and pepper to taste. When grill is nice and hot, throw on the fish. Cook on each side about 4 minutes. When fish is done, put aside and grill tortillas. Use two tortillas for one taco. Place fish apart with fork, garnish with cabbage, yogurt sauce, pico de gallo and cilantro. Serve with lime wedge and ice cold Mexican beer. Wrap taco’s in foil to keep them warm and easy to eat.

Source: Karen