1 11-ounce can Mandarin oranges, drained
1 ripe avocado, skinned and diced
1 teaspoon chili powder
¾ cup Cabot Plain Lowfat Greek Yogurt or Cabot Plain Greek Yogurt
1 ½ tablespoons fresh lime juice
2 teaspoons ground cumin
1 ½ cups shredded red or green cabbage
8 6-inch corn tortillas
½ pound leftover cooked fish
4 ounces Cabot Jalapeno Lite50 Cheddar or Cabot Habanero Cheddar, grated (about 1 cup)
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COMBINE oranges, avocado and chili powder in a small bowl, tossing gently to combine.
STIR together yogurt, lime juice and cumin in another small bowl.
PLACE cabbage in third small bowl.
TOAST tortillas directly on gas or electric stove burner heated to high, turning with tongs as they become lightly charred on both sides; stack on plate and cover to keep warm.
BREAK cooked fish into large flakes and arrange in even layer on large plate; cover with another plate or plastic wrap and microwave just until heated through, about 1 minute.
PLACE some of fish in each tortilla and top with some of cheese. Fold tortillas in half over filling. Serve with salsa, yogurt crema and cabbage for each person to add.