A fun twist on traditional fish tacos!

Ingredients

For the fish:

• 2 mahi mahi burger patties
• 2 tbsp canola oil (or other frying oil)
• 1 egg white
• 1 tbsp corn starch
• 1 tbsp beer
• 2 tbsp flour

[Alternatively, use premade bake-and-serve fish sticks or any other protein of choice - shrimp, chicken, tofu, etc.)

For the tacos/salsa:

• 2 medium flour tortillas
• 1 pink grapefruit, segmented and chopped
• 1 ripe avocado, chopped
• 1 tbsp honey
• 1/2 tsp cayenne pepper
• 1/4 C lowfat greek yogurt
• 2 C baby spinach or mixed baby greens

Directions

1. Heat oil in a deep stock pot over medium heat.  Also, heat oven to 375*.
2. Whisk together egg white and beer until light and foamy.  Fold in corn starch.
3. Break apart mahi mahi patties in to approximately 1" square chunks.  Dredge in flour and then in egg/beer mixture.  Fry until golden brown on both sides, about 2-3 minutes each side.  Place on a paper towel-lined plate and set aside.
4. Cut tortillas in to quarters.  Press in to the cups of a muffin tin, overlapping the corners to make loose cone-shaped structures.  Bake until crisp and light brown, about 5-7 minutes.
5. In a medium bowl, combine grapefruit, avocado, honey and cayenne.  (Can be made 2 hours ahead.  Refrigerate.)
6. Spread greens among two plates.  Top with taco cups.  Divide mahi chunks between taco cups.  Top with grapefruit salsa and a dollop of yogurt.
   

Servings: 2

Preparation Time:  30-40 minutes