This recipe was inspired/adapted from Fish Tacos on All Recipes. We left out quite a few ingredients and changed many others. I hope you will enjoy ours!
In a large bowl combine the flour, cornstarch, baking powder, salt, pepper.
Use a fork to mix.
In another small dish, mix the eggs.
In a large skillet over low-medium heat, drizzle a little bit of olive oil.
Warm your pan.
As your pan warms take your fish and dunk it in the egg mixture. Then dunk into the dry mixture.
Be sure all sides are covered. Give a little shake so the excess falls off.
Add to your pan and turn on low.
Repeat the process until all the fish has been covered and placed in the pan.
Discard any unused mixture.
While the fish is cooking, prepare your sauce.
In a bowl combine the Greek yogurt, light mayo and fresh lime juice.
Use a spatula or spoon to blend.
Add the oregano, cumin, dill and cayenne.
Blend.
Set aside.
Fish does not take long to cook. If your low is too low you can turn it back up to low-medium. Flip every few minutes until you get a crispy crust.
In a pan, bring water and rice to boil and cook according to package directions.
I flip every 5 minutes and it takes about 15-20 total to cook depending on how think the cod was.
Once the fish is done, place on a dish covered with a paper towel. This will absorb the extra oil.
Allow to cool.
Warm your tortillas.
Chop the fish.
Spread sauce on tortilla, top with shredded cheese, spinach, tomato, rice (spoonful or two) and then the chopped cod. Take 1 lemon wedge and squeeze over your taco.