Ingredients Jump to Instructions ↓

  1. 1/3 cup lemon juice

  2. 2 tablespoons olive oil

  3. 4 teaspoons grated lemon peel

  4. 3 garlic cloves, minced, divided

  5. 1 teaspoon dried oregano

  6. 1/4 teaspoon salt

  7. 1/4 teaspoon pepper

  8. 2 pounds mahi mahi

  9. 1-1/2 cups shredded red cabbage

  10. 1/2 medium red onion, thinly sliced

  11. 1/2 medium sweet red pepper, julienned

  12. 1/2 cup crumbled feta cheese

  13. 6 tablespoons chopped pitted Greek olives, divided

  14. 1/4 cup minced fresh parsley

  15. 1-1/2 cups plain Greek yogurt

  16. 1/2 medium English cucumber, cut into 1-inch pieces

  17. 1 teaspoon dill weed

  18. 1/2 teaspoon ground coriander

  19. 12 whole wheat tortillas (8 inches), warmed

Instructions Jump to Ingredients ↑

  1. Heavenly Greek Tacos Recipe photo by Taste of Home In a large resealable plastic bag, combine the lemon juice, oil, lemon peel, 2 garlic cloves, oregano, salt and pepper. Add the mahi mahi; seal bag and turn to coat. Refrigerate for up to 30 minutes.

  2. In a large bowl, combine the cabbage, onion, red pepper, cheese, 3 tablespoons olives and parsley; set aside.

  3. Place the yogurt, cucumber, dill, coriander and remaining garlic and olives in a food processor; cover and process until blended.

  4. Drain fish and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill mahi mahi, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until fish flakes easily with a fork.

  5. Place a portion of fish on each tortilla; top with cabbage mixture and sauce. Yield: 6 servings.


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