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

By

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: 2hrs 20 mins

Level: Easy


Prep: 14 mins

Cook: 6 mins

Yields: 6 Servings

    Ingredients

  • 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)

directions

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.