Clean and healthy fish tacos with cilantro & jalapeno sauce

One of my favorite things to eat! I love fish tacos,I was exploring a healthier, easier version. Without the frying and the flour coat on the fish , don't get me wrong I love those to. But I really wanted something lighter , still healthy but delicious! So I decided to grill my fish and instead of cabbage to use shredded spinach, I always try to include super green every where, and because my condition one of the best things I can eat. I made my favorite cilantro and jalapeno sauce and a tomato version of my pico de gallo. I didn't want to use my Pico de Gallo alone here because I wanted the sauce and fish to be the star and my pico the gallo is to strong. Hope you like this is easy and sooooo good!

Ingredients

For Cilantro Sauce

1/2 c green onions (scallions) 1/2 c Cilantro chopped 1 cup of yogurt (plain) Greek 1-2 limes

half of a small jalapeno pepper sliced and minced Salt to taste 1 garlic clove minced Fish 4 3-4 oz Tilapia , mahi mahi or red snapper steaks salt and pepper, lime to season the fish 8 6" - 8" corn tortillas

1 ripe avocado sliced or diced

1 cup shredded spinach

Tomato relish for tacos 2 c fresh ripe Tomato diced

2 tablespoon cilantro chopped

1 teaspoon lime juice

2 full tablespoon pico de gallo or salsa

Instructions

For Cilantro Sauce Combine the 7 ingredients into a bowl and mix, set aside.

Fish Season fish with salt, lime and pepper on hot grill for 4 -5 minutes on each side (depending on thickness). Make sure that you spray your grill with Pam or put it under the broiler in a cookie sheet (spam the sheet). Once fish is cooked through warm the tortillas in the microwave. Cut fish lengthwise and place in tortillas. Put some spinach and tomato relish and then fish and avocado, then 1 tbsp of the cilantro sauce on the taco. You may also make an extra light version of this recipe by omitted the tortillas and places the fish steaks on a lettuce wrap and topping the fish with the sauce.