Heavenly Greek Tacos

Submitted by Lizzie_Rodriquez

"From taste of Home Magazine The first time I made these, my fiance and I were in heaven! I don’t think I’ve ever said “Mmm” so many times. They’re sure to satisfy!—Meagan Jensen, Reno, Nevada"

 

• Ready In: 40mins
• Ingredients: 19
• Serves: 12

ingredients

• 1⁄3 cup lemon juice
• 2 tablespoons olive oil
• 4 teaspoons grated lemon peel
• 3 garlic cloves, minced, divided
• 1 teaspoon dried oregano
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 2 lbs mahi mahi
• 1 1⁄2 cups shredded red cabbage
• 1⁄2 medium red onion, thinly sliced
• 1⁄2 medium sweet red pepper, julienned
• 1⁄2 cup crumbled feta cheese
• 6 tablespoons chopped pitted Greek olives, divided
• 1⁄4 cup minced fresh parsley
• 1 1⁄2 cups plain Greek yogurt
• 1⁄2 medium English cucumber, cut into 1-inch pieces
• 1 teaspoon dill weed
• 1⁄2 teaspoon ground coriander
• 12 whole wheat tortillas, warmed (8 inches)

directions

1. 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 inches 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.