Fish Tacos With Herb Yogurt

1. Add fish to plastic bag, cover with marinade ingredients and refrigerate for 1 hour, turning after 30 minutes.

2. Whisk together sauce ingredients in a bowl, then cover and refrigerate.

3. Cook fish in pan over medium-high heat for about 5 minutes, turning once, until the fish is white and flaky.

4. Cut fish into pieces with a fork.

5. Chop fixings, wrap everything in a tortilla and serve.

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Nutrient	Quantity
Total fats	29.5025 g
Protein	90.1697 g
Carbohydrates	1.6661 g
Energy	650.1045 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2995 g
Water	373.2992 g
Aspartic acid	0.0125 g
Calcium, Ca	550.1945 mg
Lutein + zeaxanthin	108.7027 g
Fiber, total dietary	0.6577 g
Fatty acids, total saturated 22:0	0.0351 g
Carotene, beta	199.8533 g
Niacin	5.1875 mg
Vitamin A, RAE	153.9179 g
Arginine	0.0033 g
Riboflavin	0.7025 mg
Tocopherol, beta	0.0398 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0051 g
Fatty acids, total saturated 20:1	0.0852 g
Glutamic acid	0.0091 g
Stigmasterol	0.09 mg
Sodium, Na	446.1462 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4086 g
Total lipid (fat)	29.5025 g
Manganese, Mn	0.0566 mg
Fructose	0.1911 g
Proline	0.0092 g
Fatty acids, total saturated 16:0	3.4798 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0035 g
Sucrose	0.0277 g
Choline, total	296.4684 mg
Sugars, total	0.4035 g
Serine	0.0036 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	0.6926 g
Fatty acids, total saturated 20:4 undifferentiated	0.2358 g
Vitamin B-6	0.5834 mg
Selenium, Se	76.3311 g
Ash	6.0624 g
Fatty acids, total saturated 18:1 undifferentiated	19.6628 g
Pantothenic acid	0.0486 mg
Phenylalanine	0.0026 g
Beta-sitosterol	0.06 mg
Copper, Cu	1.1728 mg
Betaine	0.0718 mg
Thiamin	0.5548 mg
Retinol	136.0003 g
Methionine	0.0007 g
Iron, Fe	7.1392 mg
Carbohydrate, by difference	1.6661 g
Phosphorus, P	823.6553 mg
Folate, total	73.9868 g
Tocopherol, gamma	0.2931 mg
Fatty acids, total saturated 4:0	0.0002 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Alanine	0.0034 g
Cholesterol	226.6672 mg
Valine	0.0033 g
Fatty acids, total saturated 18:2 undifferentiated	2.8259 g
Glycine	0.0031 g
Carotene, alpha	5.7541 g
Glucose (dextrose)	0.122 g
Fatty acids, total saturated 14:0	0.0099 g
Zinc, Zn	4.617 mg
Isoleucine	0.0021 g
Tocopherol, delta	0.0033 mg
Fatty acids, total saturated 12:0	0.001 g
Fatty acids, total polyunsaturated	3.6698 g
Tocotrienol, gamma	0.0001 mg
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.0042 g
Tocotrienol, alpha	0.0093 mg
Vitamin A, IU	812.1449 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0545 g
Folate, DFE	73.9868 g
Tryptophan	0.0007 g
Vitamin C, total ascorbic acid	9.3271 mg
Phytosterols	63.6881 mg
Fatty acids, total polyunsaturated 16:1 c	0.0002 g
Galactose	0.0007 g
Fatty acids, total polyunsaturated 18:1 c	0.0055 g
Fatty acids, total saturated 20:0	0.1121 g
Tyrosine	0.0013 g
Vitamin B-12	4.5333 g
Vitamin K (phylloquinone)	30.1866 g
Fatty acids, total saturated	4.3384 g
Histidine	0.0009 g
Fatty acids, total monounsaturated	20.1905 g
Threonine	0.0016 g
Folate, food	73.9868 g
Fatty acids, total polyunsaturated 17:0	0.006 g
Cryptoxanthin, beta	20.8761 g
Vitamin E (alpha-tocopherol)	6.5842 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	97.4639 mg
Lysine	0.0031 g
Potassium, K	1096.8676 mg
Cystine	0.0007 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 pinch	0	0	0
Cabbage	0	0	0	0
Olive oil	2 tablespoons	238.68	0	27
Paprika	1 pinch	0.4054	0.0776	0.0185
Oregano	0.25 teaspoon	0.6625	0.1723	0.0107
cilantro	3 tablespoons	0.69	0.1101	0.0156
Tortilla	0	0	0	0
jalapeño	1	1.6312	0.3656	0.0208
cumin	0.25 teaspoon	1.9688	0.2323	0.1169
dill	0.25 teaspoon	0.0199	0.0033	0.0005
caper	2 teaspoons	1.3187	0.2804	0.0493
lime	1	1.2604	0.4245	0.0035
red onion	0	0	0	0
ancho chile powder	1 tablespoon	403.4676	0	2.2667
greek yogurt	0.75 cup	0	0	0
white fish fillet	1 lb	403.4676	0	2.2667