Heavenly Greek Tacos

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 12
• 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 lbs 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, warmed (8 inches)

Recipe

• 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 inches 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.