Fish Tacos with Mango-Jalapeño Salsa & Lime Crema

Directions

1. Rinse all produce and pat dry, then prepare limes and cilantro for chopping.
2. Peel the mangoes, slice around the pits, and dice the flesh into 1/4-inch pieces; transfer to a medium bowl for the salsa.
3. Seed and finely dice the jalapeños, then add them to the mango along with chopped cilantro leaves.
4. Small-dice the red onion (about 1/4-inch pieces) and add to the salsa bowl.
5. Heat a thin layer of olive oil in a nonstick skillet over medium heat; pat the sole dry and season both sides with chili powder, ground cumin, salt, and pepper.
6. Cook the fish until opaque and flaky, about 2 to 3 minutes per side; transfer to a plate and cook the remaining fillets if needed.
7. Shave cilantro leaves from the stems, chop finely, and stir into the salsa; squeeze lime juice and mix half into the salsa and the other half into a separate small bowl as the crema base.
8. In the small bowl, whisk plain Greek yogurt with the lime juice to create the crema; season the salsa with salt and pepper to taste before serving.
9. Warm the tortillas on a plate covered with a damp paper towel in the microwave until heated through, about 15 to 30 seconds.
10. Flake the fish with a fork, then assemble by layering fish in tortillas, topping with mango salsa, and finishing with lime crema before serving.