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. —Meagan Jensen, Reno, Nevada
- 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 pounds 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 (8 inches), warmed
- 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.
- In a large bowl, combine the cabbage, onion, red pepper, cheese, 3 tablespoons olives and parsley; set aside.
- Place the yogurt, cucumber, dill, coriander and remaining garlic and olives in a food processor; cover and process until blended.
- 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.
- Place a portion of fish on each tortilla; top with cabbage mixture and sauce. Yield: 6 servings.
Originally published as Heavenly Greek Tacos in Taste of Home June/July 2011, p71
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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