Tacos de pescado increíbles

Ingredientes

• 1/2 cupmayonnaiseAmount1/2 cupIngredientmayonnaise
• 1 cupplain yogurtAmount1 cupIngredientplain yogurt
• 1 tspgarlic powderAmount1 tspIngredientgarlic powder
• 1 tsponion powderAmount1 tspIngredientonion powder
• 1 tspchili powderAmount1 tspIngredientchili powder
• 1/2 tspcayenne pepperAmount1/2 tspIngredientcayenne pepper
• 2 tspdried dillAmount2 tspIngredientdried dill weed weed
• 1 tspdried oreganoAmount1 tspIngredientdried oregano
• 2 tspcuminAmount2 tspIngredientcumin
• 2limes, juiced
• 2 tspcapersAmount2 tspIngredientcapers
• 2 cupolive oilAmount2 cupIngredientolive oil,Preparationfor frying, for frying
• 2–3cod fillets or any white fishAmount2–3Ingredientcod fillets or any white fish,Preparationcut into small strips, cut into small strips
• 0.5 cupcornstarchAmount0.5 cupIngredientcornstarch,Preparationfor coating, for coating
• 12–16corn tortillasAmount12–16Ingredientcorn tortillas,Preparationwarmed, warmed
• 3 cupcabbageAmount3 cupIngredientcabbage,Preparationshredded, shredded
• 1/2 cupcilantroAmount1/2 cupIngredientcilantro,Preparationchopped, chopped
• 1avocadoAmount1Ingredientavocado,Preparationmashed, mashed

Preparación

1. 1

   In a medium bowl, stir together mayonnaise, yogurt, garlic powderAmount1 tspIngredientgarlic powder, onion powder, chili powder, cayenne, dill, oregano, cumin, lime juice, and capers. Chill while you cook the fish.

2. 2

   Preheat oven to 170°F. Heat olive oil in a large skillet to 350°F. Coat fish strips in cornstarchAmount0.5 cupIngredientcornstarch,Preparationfor coating, shake off the excess, then fry until cooked through and crisp, about 3 minutes. Transfer to a baking sheet and keep warm in the oven while frying the remaining fish.

3. 3

   Fill each warm corn tortilla with 1–2 pieces of fried fish.

4. 4

   Top with sauce, shredded cabbage, cilantroAmount1/2 cupIngredientcilantro,Preparationchopped, and mashed avocado. Roll and serve.