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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I don’t think I’ve ever said “Mmm” so many times. They’re sure to satisfy. —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 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) |
Directions:
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.
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