Raspberry-Pineapple Fish Tacos

Directions

1. 1
   Grate 1 tsp. zest and squeeze 5 Tbsp. juice from limes.
2. 2
   Combine 2 Tbsp. of the juice, 1 Tbsp. oil, chili powder, 1/4 tsp. salt and 1/8 tsp. pepper in a small bowl.
3. 3
   Place fish in a sealable plastic bag set in a shallow dish.
4. 4
   Pour in the lime mixture, seal and turn to coat. Marinate in the refrigerator for 15 to 30 minutes.
5. 5
   Meanwhile, combine raspberries, pineapple, green onion, jalapeno, the lime zest, 1 Tbsp. lime juice and the remaining 1 Tbsp. oil, 1/4 tsp. salt and 1/8 tsp. pepper in a medium bowl.
6. 6
   Combine yogurt and the remaining 2 Tbsp. lime juice in a small bowl.
7. 7
   Coat a 12-inch nonstick skillet with cooking spray and heat over medium-high heat.
8. 8
   Add the fish (discard marinade) and cook, turning once, until it flakes easily, 4 to 6 minutes.
9. 9
   Break the fish into bite-size pieces with a fork.
10. 10
    Serve in tortillas topped with cabbage, the salsa, the yogurt mixture and cilantro, with lime wedges on the side, If desired.