The line up
1/2 cup greek yogurt (plain nonfat)
1/2 cup mayo
The juice of half a lime
1/2 tsp oregano
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp dill weed
1/4 tsp chili powder
2 tbsp fresh chopped cilantro
This is the recipe I typically follow, but I just made it (and took awesome pics) and adjusted the greek yogurt/mayo recipe from 2:2 to 3:1. While I respect the need to preserve SOME creamy fat, I'd love to see if I can reduce the fat/calories just a bit more while still retaining what I adoringly refer to as the 'OM nom nom factor.' Since this will sit in the fridge till tomorrow evening's dinner, I will have to hold judgement till then. But I promise to not only post my opinion of the change, but also a picture of the beautifully crafted fish tacos.
All the spices, together and looking beautiful in all their colorful
Measure and mix the first 3 ingredients. Add the spice mixture and mix. I like to add the cilantro last.
It just makes it look pretty when you add it last.
Mix again and that's it. Let sit in the fridge, it gets better with time. I'd say 3 hours if you're in a pinch, but 24 hours is best. Give it a good stir before serving :) This yields about a cup (maybe a smidge more) and between Mekius and I, we usually half about 1/4-1/3 left after we're done.
I cannot wait till dinner tomorrow.
Here is the original recipe in all it's glory and many thank to the Soup Addict!
Also, I know I promised you a baby shower post with lots of crafts/recipes and I am working on it. I am trying to track down all the recipes used, because you're going to want them. Trust me <3