Print Options

 
 
 
 Print
Heavenly Greek Tacos Recipe

Heavenly Greek Tacos Recipe

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
TOTAL TIME: Prep: 30 min. + marinating Grill: 10 min. YIELD:6 servings

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

  • 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.

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 Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.