Heavenly Greek Tacos Recipe
- 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
- 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 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.
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.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.