Fish Tacos

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  • ½ cup mayo
  • 1 cup plain yogurt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • ½ teaspoon cayenne pepper
  • 2 teaspoons dried dill weed
  • 1 teaspoon dried oregano
  • 2 teaspoons cumin
  • 2 limes, juiced
  • 2 teaspoons capers
  • Olive Oil
  • Cornstarch
  • Corn tortillas, warmed
  • Cabbage, shredded
  • Cilantro, chopped
  • 1 avocado, mashed
  • 2-3 cod fillets (or any whitefish)


  1. In a medium bowl, combine mayo, yogurt, garlic powder, onion powder, chili powder, cayenne pepper, dill weed, oregano, cumin, lime juice, and capers; chill in fridge while cooking the fish.
  2. Preheat oven to 170 degrees. In a large skillet filled halfway with olive oil, heat to 350 degrees. Cut fish into small strips and coat with cornstarch. Fry fish pieces in oil until cooked, about 3 minutes. Transfer fish to a baking sheet and place in oven to keep warm. Continue with remaining fish.
  3. Take warm tortilla and put 1-2 pieces of fish. Top with sauce, cabbage, and cilantro. Roll, eat and enjoy


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