sweet potato-crusted fish tacos with spicy greek yogurt

So... surprise! In case you didn't know, I am the latest H-E-B Primo Picks Blogger! And I am seriously beyond excited. Wheeee! What this means is H-E-B will be sending me special care packages monthly, filled with special goodies that are new in store. What I have to do is whip up something delicious with what they give me. How fun is that? My first creation from this wonderful package is these Sweet Potato-Crusted Fish Tacos with Spicy Greek Yogurt.

It should surprise precisely no-one that the first thing I saw when I opened the package was those Central Market Sweet Potato Tortilla Chips. Squee! If you've been around here awhile, you know I'm kinda obsessed with sweet potatoes. But anyway... I decided to use them to coat some fish. And to make the coating stick, why not toss the fish in Extra Virgin Kalamata Olive Oil? Delicious! So I oven-fried my fish tenders and stuffed them in a warm tortilla with chopped tomato and avocado. And while that's all fine and dandy, I knew I needed a little something extra. So I whipped up some spicy sauce using Central Market Chile Pequin Salsa and plain Chobani greek yogurt. Perfect.

Initially, I was going to use the salsa as-is, but then I read the jar... and it said Pequin peppers are 15-30 times hotter than jalapenos. Say what?! That definitely got me intimidated! I like hot foods, but I didn't want my tastebuds to be burnt off! So to keep the spicy, savory flavor without going overboard, I mixed some salsa with plain yogurt. That made it creamy and dreamy, with a kick! These fish tacos are texture heaven... creamy, crunchy, soft. The whole package! Not to mention, they're pretty delicious, too. 🙂

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Sweet Potato-Crusted Fish Tacos with Spicy Greek Yogurt
Yields: about 8 tacos

8 tortillas
½ bag Central Market Sweet Potato Tortilla Chips
1 teaspoon garlic powder
1 teaspoon pepper
3-4 large white fish fillets {I used Swai fish}
3 tablespoon Iliada Kalamata Olive Oil
2 avocados, sliced
3-4 tomatoes, sliced and diced
½ cup Central Market Chile Pequin Salsa
½ cup plain Chobani Greek Yogurt
lime juice, to serve

Preheat the oven to 375F. Line a baking sheet with foil, and top with a wire rack. In a food processor, combine the sweet potato chips, along with the garlic powder and pepper. Pulse until no large chunks remain, and set aside. Rinse and dry your fish fillets very, very well. Split them down the middle, and cut each resulting piece in 3 even tenders. Each large fillet should result in 6 fish tenders. Toss the fish with the kalamata olive oil. Pour your sweet potato chip "breadcrumbs" in a shallow dish, and coat each fish tender well, pressing down slightly to make the chips stick. Place the coated tenders on your prepared wire rack. When ready, bake in the preheated oven for 15-18 minutes, until the crust is golden brown and the fish is firm. While the fish bakes, prepare your spicy greek yogurt. In a small bowl, simply combine the chile pequin salsa and greek yogurt. Done! When the fish is ready, assemble the tacos. Place some avocado and tomatoes in each tortilla, top with 2 fish tenders, and drizzle with the spicy Greek yogurt, and lime juice {if desired}. Enjoy immediately!

Disclosure: I received materials from H-E-B for this recipe. Posts are truthful, and all thoughts and opinions are my own and not influenced by this sponsorship. Recipe is an original creation of Valentina Celant at TheBakingFairy.blogspot.com

This recipe was shared at Carrie's Experimental Kitchen Seafood Frenzy!