Fish Tacos, Two Ways

Fish tacos were on my mind on the drive home, mostly because I had defrosted three talapia fillets and didn't want to serve "fish".
So, based on DNA memory, I stopped at the market and bought ingredients for fish tacos.
Red sauce: a bit of chipotle chiles in adobo sauce. Chop a bit up finely, and mix with regular salsa. Makes a spicy red sauce.
White sauce: plain, nonfat yogurt(1/2 cup) mixed with about 2 tablespoons mayo.
Chopped red cabbage
Tortillas Eden likes flour, so broke tradition for the sake of peace in the mid-eastern part of San Diego.
Fish: here's the two ways: a bag of Gortons fish fillets with beer batter cooked according to directions, and the three aforementioned talapia fillets sprinkled with seasoned salt and smeared with a bit of butter. Cook the talapia on the same cookie sheet as the Gortons fillets. Used a bit of parchment paper to make clean up easy.
Whoever invented parchment paper deserves to be knighted by the Queen Mum.
Very successful dinnertime.