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. —Meagan Jensen, Reno, Nevada
Ingredients
- 1/3 cup lemon juice
- 2 tablespoons olive oil
- 4 teaspoons grated lemon zest
- 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
Reviews
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.
fabulous!
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.
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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.
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.