Heavenly Greek Tacos

Name: Heavenly Greek Tacos
Prep time: 30 min
Cook time: 10 min
Total time: 40 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

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

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 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.

Nutrition Facts

2 tacos: 561 calories, 19g fat (5g saturated fat), 130mg cholesterol, 793mg sodium, 52g carbohydrate (7g sugars, 6g fiber), 41g protein.

Originally published as Greek Style Fish Tacos with Kalamata Tzatziki in Taste of Home June/July 2011

Reviews

My Review

Click stars to rate

Average Rating:

schamberlain

Feb 27, 2018

Really good tacos. Fish has great flavor and the veggie mixture is awesome. The sauce is light and refreshing but makes alot, half the amount would be good. Added to the rotation. I did use cod and i dont care for greek yogurt so i used regular fat free plain yogurt.
Pazel

Oct 16, 2013

fabulous!
linnyrock

Jun 3, 2012

Wonderful, refreshing recipe. This is the second time I have made this meal, and we loved it again. If you like Greek food and Greek salad this will definitely appeal to you. My favorite part is the homemade cucumber sauce; it tastes SO yummy and fresh. The whole meal is very light and perfect for a summer evening.
sdmelia

Aug 15, 2011

Our whole family hated it. We immediately pushed our plates away and grabbed the peanut butter and jelly. Had I just served the fish without the sauce we would have been okay. The sauce made with the Greek yogurt and olives was terrible to us. Maybe we just aren't fans of Greek food.
trishmccaff

Jun 4, 2011

Delicious! The marinade on the mahi is especially fabulous. The recipe made more sauce than we needed, so I'll likely cut it in half for next time.