Ready In: 2hrs 20 mins
Prep: 14 mins
Cook: 6 mins
Yields: 6 Servings
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.