[ingredients title=”Ingredients”]

• 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)

[/ingredients]

[directions title=”Directions”]

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

[/directions]