Fish Tacos With Herb Yogurt

This is a combination of the best elements of a few different fish taco recipes I've tried in the past. It's a nice balance of herbs, spices, citrus and heat. Prep time does not include marinading.

• Ready In: 10 mins
• Serves: 4

Ingredients

• Fish Marinade

• 1  lb  white fish fillet, cod, tilapia, etc
• 2  tablespoons olive oil
• 1  tablespoon dried ancho chile powder
• 1  jalapeno, seeded and diced
• 1  lime, juiced
• 3  tablespoons cilantro
• 1  pinch salt

• Sauce

• 3⁄4 cup  Greek yogurt
• 1⁄2 lime, juiced
• 2  teaspoons capers
• 1⁄4 teaspoon cumin
• 1⁄4 teaspoon dried oregano
• 1⁄4 teaspoon dried dill
• 1  pinch  smoked paprika

• Fixings

•  tortilla
•  red onion
•  cabbage, shredded

Directions

1. Add fish to plastic bag, cover with marinade ingredients and refrigerate for 1 hour, turning after 30 minutes.
2. Whisk together sauce ingredients in a bowl, then cover and refrigerate.
3. Cook fish in pan over medium-high heat for about 5 minutes, turning once, until the fish is white and flaky.
4. Cut fish into pieces with a fork.
5. Chop fixings, wrap everything in a tortilla and serve.