Insane Fish Tacos

A lot of things I do might be considered insane. Like forgetting how much I hate planning and attempting to stencil my bathroom. That was insane. Or taking two children under the age of four on a pair of overseas flights. Insane. And then there is the bottle of purple grey nailpolish sitting on my dresser right now. Pretty awful. But what we had for dinner last night? That was in a class all it's own. So good, friends. I couldn't stop eating.

If you like fish tacos (and come on, who doesn't like fish tacos?) give these a try. And while I'm usually all about substituting ingredients with whatever you have in the kitchen, you have GOT to get to the market before you try this one. Do not cheat on the arugala! Even if it means planning, and those are words you may never read from me again.

Insane Fish Tacos

First up, the sauce:
3/4 cup low fat or fat free greek yogurt
1/4 cup mayonaise
Juice from 1/2 large lime
1/2 tsp ground coriander
1/2 tsp dried oregano
1 tsp small capers
1/2 tsp cumin
1 Tbls fresh cilantro, chopped

1) Mix all the ingredients for the sauce together and let sit at room temperature for about an hour or cover and refrigerate overnight.

4 Panko Crusted Tilapia Fillets
1 bunch baby arugula, cleaned
1 ear corn, cooked and cut off the cob (white corn is, bar none, the best. Take it from me, I did my stint in the American Midwest!), or corn from can, drained
1 package small, soft whole wheat tortillas

2) Cook up those fillets. (Here's a handy link, if you need it: http://www.ehow.com/how_2094845_cook-tilapia-fillets.html  or prepare them according to directions if frozen.) Take a little handful of arugula and lay it in the center of the tortilla. Sprinkle with corn. Break up the fillets and spread them around and drizzle a good dose of sauce on top.

3) Fold up on the sides and eat. And eat. And eat... The good news is you are bound to run out sooner or later.