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INGREDIENTS Serves 24
1 pound plain nonfat Greek yogurt
1 1⁄2 cups Pace Chunky Salsa - Medium
1⁄2 cup chopped fresh cilantro 3 tablespoons ground cumin 3 tablespoons paprika
1 tablespoon kosher salt
3⁄4 teaspoon cayenne pepper Olive oil
4 1⁄2 pounds firm white-fleshed fish fillets
48 soft corn tortillas or taco shells
1 1⁄2 pounds iceberg lettuce, shredded
12 ounces reduced-fat cheddar cheese, shredded
PREPARATION
Baked Fish Tacos
1. In a medium bowl, stir to- gether the yogurt, salsa and cilantro. Cover and refriger- ate at least 2 hours.
2. Preheat oven to 425°F. In a small bowl, combine the cumin, paprika, salt and cayenne pepper until well mixed.
3. Arrange the fish fillets on 2 oiled baking sheets. Brush the fillets with oil and sprin- kle on both sides with the prepared spice rub. Bake until the fish flakes easily when tested with a fork, 8 to 10 minutes. Using a fork, break each fillet into bite- sized pieces.
4. To serve, warm the tortillas or taco shells according
to the package instruc- tions. Divide the fish evenly among the tortillas or taco shells and top each with 1⁄4 cup lettuce, 1 tablespoon cheese and 1 tablespoon yogurt-salsa cream. Serve immediately.
Campbell’s
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