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

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By Stonyfield

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: 2 hours 20 minutes

Level: Easy

Prep: 2 hours 14 minutes

Cook: 6 minutes

Yields: 6 Servings

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Ingredients

2 c Stonyfield Organic Low Fat Smooth & Creamy Plain
2 jalapeno peppers (minced)
2 tsp minced capers
1 tsp dried oregano
1 tsp ground cumin
1 tsp dried dill weed
2 tsp 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.