2 servings cooking spray
1/2 cup yellow masa corn flour
1 tsp table salt
1/4 tsp freshly-ground black pepper
1/8 tsp cayenne pepper
1/4 tsp garlic powder
1/2 tsp paprika
1 lb red snapper fillets,, cut 2" pieces
8 medium corn tortillas, buy a few extra in case some break
1 head romaine lettuce, outer leaves removed and remaining leaves sliced into 1/4" 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 Tbs fresh lime juice
1 tsp canned chipotle peppers in adobo sauce, finely chopped
2 Tbs fresh cilantro sprigs, for garnish


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).
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
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.
Meanwhile, wrap tortillas in aluminum foil and place in oven to warm; place on rack furthest from heat source.
To make salad, combine lettuce, radishes, scallions, tomatoes and cabbage in a medium bowl; set aside.
To make sauce, combine yogurt, lime juice and chipotle peppers in a blender; blend until smooth.
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.
This recipe yields 4 servings; 2 filled tortillas per serving.