Tilapia Tacos with Herb Yogurt Sauce

Ingredients Sauce 1/2 cup plain yogurt 1/2 cup mayonnaise Juice of 1 lime 1 teaspoon minced capers 1 tablespoon dried herb mix of dill, oregano, and basil 1 teaspoon cracked black pepper Fish 1 tablespoon olive oil 1 teaspoon each: garlic powder and paprika 4 tilapia filets 2 tablespoons canola oil Assembly Sliced fresh tomatoes Flat-leaf parsley

Directions

Make the sauce first: In a small bowl, mix together the yogurt with the mayonnaise and lime juice. Stir in the capers and herbs, and mix in ground black pepper; set aside while making the tacos.

Rub olive oil over each filet. Mix the garlic powder with the paprika and sprinkle on both sides. Sit out at room temperature for about 8 minutes.

Heat the canola oil in a large skillet coated with DuPont™ Teflon® non-stick. Sauté the fish over medium heat for 6 to 8 minutes per side, to cook through but not brown. Remove from the pan and let the fish cool enough to handle. Then, break the fish up into long chunks or strips.

Add sauce to each of the tacos and then fill with the fish and sliced tomatoes. Drizzle a little more sauce on top. Garnish with parsley.

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