I tried my first fish taco in California. I enjoyed the taste but came up with a yogurt twist to add freshness to the grilled fish.
| 2 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 2 | jalapeno peppers (minced) | |
| 2 | tsp | minced capers |
| 1 | tsp | dried oregano |
| 1 | tsp | ground cumin |
| 1 | tsp | dried dill weed |
| 2 | tsp | ground cayenne pepper |
| 1 | lb | tilapia fillets (cut into 2 to 3 ounce portions) |
| 12 | corn tortillas | |
| 1⁄2 | medium head cabbage (finely shredded) | |
| 2 | limes (just juice) |
In a large bowl, fold together lime juice and yogurt.
Season with jalapenos, capers, oregano, cumin dill and cayenne.
Divide yogurt mixture in half.
Store half of the mixture in the refrigerator in a covered container.
Add fish to the other half and marinade in the refrigerator for two hours.
Spray grill with cooking spray and heat to medium-high.
Cook fish about 3 minutes on each side or until it flakes easily.
Wrap tortillas in foil and place on grill for five minutes.
Place grilled fish in a tortilla, top with shredded cabbage, and drizzle with reserved yogurt sauce.