Sprinkle both sides of the fish with the garlic, chili powder and adobo seasoning.
Place the fillets into a grilling basket for easy flipping.
Grill over hot coals flipping periodically to cook through without charing and drying out them out.
When done bring inside to cool down enough to flake into a bowl.
Once the fillets have been shredded toast the corn tortillas in an un-oiled skillet just enough so there is a little color on both sides and they won't crumble apart when eating.
Load the tortillas with the tilapia give a squeeze of lime juice and top with the pico de gallo, lettuce and plain yogurt. Use sour cream if you like better.
Serve with rice or refried beans or anything that goes good with regular tacos.
