6 (5-inch) corn tortillas
grapeseed or canola oil, as needed
1½ cups shredded cabbage or lettuce
¾ pound tilapia or catfish
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon paprika
grated zest of 1 lime
1 cup cubed mango (about 1 medium)
1 ripe avocado, cubed
⅓ cup chopped fresh cilantro
2 green onions, green and white parts, thinly sliced
juice of 1 lime, divided
½ cup plain yogurt, preferably Greek style (“Mom” prefers organic)
1 to 2 teaspoons finely chopped canned chipotle chile pepper in adobo sauce
Heat the tortillas one at a time in a dry skillet over medium-high heat until soft and pliable, 15 to 20 seconds per side. Or, stack the tortillas and microwave on high power uncovered until warm and flexible, about 25 seconds. Brush both sides of the warm tortillas with oil. With the bottom of a glass, gently press the tortillas into 6 jumbo muffin cups. Don’t worry if some of the tortilla folds inward.
Preheat the oven to 375°F. Divide the cabbage or lettuce among the tortilla cups. Wash the fish with cold water and pat dry with a paper towel. Slice the fish into 1-inch cubes and place in a medium bowl. In a small bowl, stir together the cumin, salt, pepper, paprika, and lime zest. Sprinkle the spice mixture over the fish and toss to coat. Divide the fish among the tortilla cups and bake until the fish is cooked through, about 15 minutes.
In a small bowl, toss together the mango, avocado, cilantro, green onions, juice of ½ lime, and salt to taste. In a second small bowl, stir together the yogurt, chipotle chile, and the remaining lime juice. Serve the fish tacos topped with the mango salsa and a dollop of yogurt sauce.
*Recipe and image courtesy registered dietician Matt Kadey, author of Muffin Tin Chef.*