A combination of sautéed shrimp and flaky fish with a creamy avocado dressing.
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Pat the shrimp and fish cubes dry with paper towels and season them with chili powder, oregano, salt, and pepper.
In a small blender or food processor, combine the avocado, Greek yogurt, lime juice, and half of the cilantro to create the creamy dressing.
Heat olive oil in a large skillet over medium-high heat.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant but not browned.
Add the fish and shrimp to the pan in a single layer, cooking for 3-4 minutes until the fish flakes easily and shrimp are pink.
Gently toss the seafood to ensure even coating with the garlic oil, being careful not to break the fish cubes too much.
Remove from heat and drizzle a portion of the avocado dressing directly over the warm seafood mix.
Serve immediately in warm tortillas topped with remaining cilantro and extra dressing.
