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Grilled Fish Tacos

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.
Ready in: Level: Easy
Prep: Cook: Yields: 6 Servings


  • 2 c Stonyfield Organic Low Fat Plain Yogurt
  • 2 jalapeno peppers (minced)
  • 2 t minced capers
  • 1 t dried oregano
  • 1 t ground cumin
  • 1 t dried dill weed
  • 2 t 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)


Step 1

In a large bowl, fold together lime juice and yogurt.

Step 2

Season with jalapenos, capers, oregano, cumin dill and cayenne.

Step 3

Divide yogurt mixture in half.

Step 4

Store half of the mixture in the refrigerator in a covered container.

Step 5

Add fish to the other half and marinade in the refrigerator for two hours.

Step 6

Spray grill with cooking spray and heat to medium-high.

Step 7

Cook fish about 3 minutes on each side or until it flakes easily.

Step 8

Wrap tortillas in foil and place on grill for five minutes.

Step 9

Place grilled fish in a tortilla, top with shredded cabbage, and drizzle with reserved yogurt sauce.


Calories: 270, Calories from Fat: 35, Total Fat: 4g, Saturated Fat: 1g, Cholesterol: 40mg, Sodium: 250mg, Total Carbohydrate: 38g, Dietary Fiber: 6g, Sugars: 8g, Protein: 23g, Vitamin A: 8%, Vitamin C: 60%, Calcium: 30%, Iron: 10%