Dice the salmon into 1-inch cubes.

Toss and coat fish pieces in cumin powder. Add ½ tsp of chili powder for extra spice.

Heat oil on medium-high heat in a frying pan. Add diced onions and cook for 2 minutes until soft.

Add fish and sauté thoroughly, careful not to break the fish pieces while stirring.

In a separate bowl for the white sauce, mix the plain yogurt and mayo.

Stir in lime juice until the consistency of the mixture is runny enough to your liking.

Add capers, oregano, cumin powder, and chili powder. Mix well and set aside.

Heat tortillas on the stove or in the microwave until warm, but not too hot. Fill with fish filling and top with white sauce and any other optional toppings.

Enjoy!