Fish Tacos

1 lb. Yellow Fin Tuna (pictured) or other Firm Fish
(Mahi, Salmon, Haddock, Cod, Flounder, Sea Bass, etc..)
8 Whole Wheat Fajita Tortillas
2 Tsp. Olive Oil
2 c. Cabbage, Shredded (Fine)
1 Med. Tomato, Diced
1 Sm. Can (8 oz.) Crushed Pineapple, Drained
24 Whole Cilantro Leaves (for serving)
1 Lime, Cut into 8 Wedges (for serving)

Cilantro Lime Cream
1 c. Plain, Non-Fat, Greek, Yogurt
1 Tbsp. Cilantro, Minced
1 Lime - Zest and Juice
2 Tsp. Honey

If needed, you could use non-fat pineapple Greek yogurt in place of the plain yogurt and crushed pineapple.

Mix together all ingredients for the Cilantro Lime Cream and place in fridge.

Prepare vegetables and open and drain pineapple.

Heat a heavy bottomed skillet on high heat for several minutes until very hot.

Pat fish dry and drizzle with oil, rubbing to ensure even coverage.

Place in pan for 2 minutes per side, until you get a nice sear, but can see the interior is still rare.

Warm tortillas.

To assemble, place 2 oz. of tuna on each tortilla. Top with 1 Tbsp. crushed pineapple, shredded cabbage, 2 Tbsp. cilantro lime cream, tomatoes and cilantro leaves. Place lime wedges on plate to serve for squeezing immediately before eating.

Serving Size: Makes 4 Servings, 2 Tacos Each