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For the tacos:
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon coarse kosher salt
1 pound tilapia fillets
1 tablespoon olive oil
12 warm tortillas (corn or flour)
For the sauce:
1/2 cup plain Greek yogurt
1 chipotle pepper in adobo sauce, plus 1 teaspoon adobo sauce
1 tablespoon lime juice
1/2 teaspoon coarse kosher salt
Suggested toppings:
chopped cilantro
sliced radishes
shredded lettuce or cabbage
lime wedges
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