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. Grilled Fish Tacos Go to recipes By Stonyfield Gluten Free Main Dishes Mexican Summer Red, White, and Blue Father's DayI 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: 2 hours 20 minutes Level: Easy Prep: 2 hours 14 minutes Cook: 6 minutes Yields: 6 Servings Print RecipeIngredients2 c Stonyfield Organic Low Fat Smooth & Creamy Plain2 jalapeno peppers (minced)2 tsp minced capers1 tsp dried oregano1 tsp ground cumin1 tsp dried dill weed2 tsp ground cayenne pepper1 lb tilapia fillets (cut into 2 to 3 ounce portions)12 corn tortillas1/2 medium head cabbage (finely shredded)2 limes (just juice)directionsStep 1In a large bowl, fold together lime juice and yogurt.Step 2Season with jalapenos, capers, oregano, cumin dill and cayenne.Step 3Divide yogurt mixture in half.Step 4Store half of the mixture in the refrigerator in a covered container.Step 5Add fish to the other half and marinade in the refrigerator for two hours.Step 6Spray grill with cooking spray and heat to medium-high.Step 7Cook fish about 3 minutes on each side or until it flakes easily.Step 8Wrap tortillas in foil and place on grill for five minutes.Step 9Place grilled fish in a tortilla, top with shredded cabbage, and drizzle with reserved yogurt sauce.