Heavenly Greek Tacos

By amt2mf

Nutrition 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.

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

Details

Servings 6
Preparation time 40mins
Cooking time 40mins

Preparation

Step 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.

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.