This recipe is courtesy of the Stonyfield Farms website. As you know, La Jolla Mom is hosting a Stonyfield YoBaby Meals giveaway. They have an extensive recipe section that can be viewed here.
Ingredients:
Juice of two limes
2 cups Stonyfield Plain Lowfat Yogurt
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
Directions:
In a large bowl fold together lime juice and yogurt. Season with jalapeno, 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, cover 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
Yields
6 Servings
My husband liked this recipe a lot, actually. My suggestion would be to add half the cayenne and no jalapeno, if you don’t like spicy. Ours was pretty spicy with these proportions, but we like it that way. I also added a little bit more capers because we like those too. You can make the yogurt sauce in advance as it keeps well in the fridge for several days.
For health reasons, we used low fat tortillas. They don’t have the same consistency as full fat and tend to crumble sometimes when they come in contact with too much sauce. My husband came up with a solution of microwaving these tortillas quickly to give them a little more strength or you could grill them for a few seconds each side. You could also use Cilantro Slaw in place of plain cabbage (we did) if you want to be a little fancier. Or add some plain black beans. Overall, we’re pleased and feeling healthy.
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