Tilapia Tacos with Herb Yogurt Sauce
Servings: 8 tacos
You can make these tacos with any flaky white fish filets of choice. Also, if desired, you can serve them with a small bowl of traditional tomato salsa on the side.
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.