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 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 Print Recipe 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 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.