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Heavenly Greek Tacos

 Heavenly Greek Tacos
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
6 ServingsPrep: 30 min. + marinating Grill: 10 min.

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 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

Directions

  • 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

2 of 2

Heavenly Greek Tacos (continued)

Directions (continued)

  • 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.
Nutritional Facts: 2 tacos equals 561 calories, 19 g fat (5 g saturated fat), 130 mg cholesterol, 793 mg sodium, 52 g carbohydrate, 6 g fiber, 41 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.