Fish Tacos

First make the sauce. Put the yougurt and mayo in a bowl and stir to combine. Add the jalepeno, capers, lime juice, oregeno, cumin, dill and cayenne. Add salt and pepper to taste. Stir to combine. Stash in the fridge for 30 minutes to let the flavors meld.

Grate your cabbage into a medium-sized bowl. Drizzle over the cider vinegar and season with salt and pepper to taste. Place in the fridge until you are ready to go.

Heat the oven to 350ºF. Wrap the corn tortillas in some tin foil and place them in the oven for 10 minutes until warmed through.

While the tortillas are warming, cook the fish. I like to season the fillets with salt and pepper and dredge them lightly in a little flour. Cook in a few tablespoons of oil in a pan over medium high heat for 3-4 minutes per side until cooked through and well-browned on the outside.

Place a warmed tortilla on a plate. Top with a couple tablespoons of the sauce, some flaked fish, some of the slaw and salsa, if desired. Roll up and stuff in your mouth!

So, so, so good!