Cooking with Kids: In the Kitchen with Lisa and Charlotte

Ingredients

• 2 sprays cooking spray
• 1/2 cup yellow masa corn flour
• 1 tsp table salt
• 1/4 tsp black pepper
• 1/8 tsp cayenne pepper
• 1/4 tsp garlic powder
• 1/2 tsp paprika
• 1 lb red snapper fillet, cut into 2-inch pieces
• 8 medium corn tortillas, buy a few extra in case some break
• 1 head romaine lettuce, trimmed and sliced into 1/4-inch strips
• 5 medium red radishes, thinly sliced
• 2 medium scallions, thinly sliced
• 10 medium cherry tomatoes, quartered
• 1/4 cup shredded red cabbage
• 3/4 cup low-fat plain yogurt
• 2 Tbsp fresh lime juice
• 1 tsp canned chipotle peppers, in adobo sauce, finely chopped
• 2 Tbsp fresh cilantro sprigs, for garnish

Instructions

1. Preheat broiler to high. Line a baking sheet with aluminum foil (or nonstick aluminum foil) and coat with cooking spray (helps to make fish crispy).
2. Place corn flour, salt, black pepper, cayenne pepper, garlic powder and paprika in a large bowl; mix to combine. Add snapper to corn flour mixture and toss to coat.
3. Place seasoned fish on prepared baking sheet and lightly coat tops of fish with cooking spray. Broil until crispy, about 3 to 4 minutes per side.
4. Meanwhile, wrap tortillas in aluminum foil and place in oven to warm; place on rack furthest from heat source.
5. To make salad, combine lettuce, radishes, scallions, tomatoes and cabbage in a medium bowl; set aside.
6. To make sauce, combine yogurt, lime juice and chipotle peppers in a blender; blend until smooth.
7. To assemble, place a tortilla on a plate. Top with 2 to 3 pieces of fish, 1/2 cup of salad and 2 tablespoons of sauce; roll up and repeat with remaining ingredients.
8. Yields 2 filled tortillas per serving.