Fish Taco Sauce

To save time, I oven-bake breaded or battered frozen fish (but if we had a deep fryer, I'd probably use it). I slice cabbage very thin, it works better for the tacos than shredded cabbage. Add your favorite tortillas, and you have an easy, crunchy, and great tasting meal. Prep time is just for making the sauce.

• Ready In: 10 mins
• Serves: 8

Ingredients

• 1⁄2 cup mayonnaise
• 1⁄2 cup sour cream or 1⁄2 cup  Greek yogurt, plain
• 1  lime, juiced
• 1  tablespoon capers, minced to taste
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon dried dill weed
• 1⁄4 teaspoon cayenne pepper, to taste (optional)

Directions

1. Blend mayo and sour cream (or yogurt) together; blend in lime juice, then capers, cumin, oregano, dill, and cayenne; it can be served immediately or can be made ahead.
2. I assemble my tacos by putting 1-2 fish fingers (depending on the size of tortilla), add a sprinkle of cabbage, a drizzle of sauce, then roll up.