Ingredients

  • 20 oz Cos or another firm white fish
  • 1/2 cup of Coconut Lemon PERi-PERi sauce
  • 4+ corn tortillas
  • 2 oz radishes (about 5)
  • 1 cup frozen corn. thawed
  • 1/4 cup chopped cilantro
  • 2 limes
  • 1 avocado, sliced
  • 1/2 cup whole Greek yogurt

Cooking Instructions

1 Make and marinate the salsa: quarter the radishes and slice into 1/8th in slice. Mix with the corn, cilantro and the juice and zest of one lime.
2 Preheat a medium skillet and cook the fish 3 minutes on each side. For the last 2 minutes, add the coconut lemon sauce to the pan. Flake the cooked fish with a fork.
3 Heat the corn tortillas according to the package directions
4 Divide the fish between the tortillas, top with the salsa, avocado and drizzle with yogurt.
5 Serve with lime wedges and more PERi-PERi sauce!

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