Ingredients

The following ingredients have 6 Servings
  • 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

Instruction

  • In a large resealable plastic bag, combine the lemon juice, oil, lemon zest, 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. Lightly oil 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.