Tilapia Tacos with Salsa Verde Yogurt

• tilapia filletpatted dry20 oz
• corn tortilla12
• frozen spinach4 oz
• red onionthinly sliced1/2 lb
• jalapeñofinely diced1 oz
• garlicminced2 clove
• greek yogurt8 tbsp
• salsa verde8 tbsp
• apple cider vinegar4 tsp
• extra-virgin olive oil4 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Finely dice the jalapeño and mince the garlic. Thinly slice the red onion. Pat the tilapia dry; do not rinse it. Season both sides with the listed salt and black pepper.
2. 2Stir the Greek yogurt, salsa verde, apple cider vinegar, half of the garlic, and half of the jalapeño together in a small bowl. Taste and adjust with salt; the sauce should be tangy and lightly spicy.
3. 3Heat the olive oil in a nonstick skillet over medium heat. Add the red onion and remaining jalapeño, season with a pinch of the listed salt, and cook until softened and lightly browned, about 3-5 minutes.
4. 4Push the vegetables to one side of the skillet and add the seasoned tilapia. Cook until the fish flakes easily, is opaque and firm, and the thickest part reads 145°F (63°C), about 3-5 minutes per side depending on thickness. Transfer the fish to a plate, then wash the board, knife, and your hands with soap and water before touching anything else.
5. 5Add the frozen spinach and remaining garlic to the skillet and cook until the spinach is hot and the garlic is fragrant, about 2-4 minutes. Taste and adjust with salt and black pepper.
6. 6Warm the corn tortillas in a dry skillet over medium-low heat until flexible and lightly toasted, about 30-60 seconds per side; taste one for warmth and pliability. Break the tilapia into large pieces and divide it among the tortillas with the spinach mixture, onion, and salsa verde yogurt.