Heavenly Greek Tacos

• 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

1. 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.
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. 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.
5. Place a portion of fish on each tortilla; top with cabbage mixture and sauce.

lemon juice, olive oil, lemon zest, garlic, oregano, salt, pepper, mahi, red cabbage, red onion, sweet red pepper, feta cheese, olives, fresh parsley, yogurt, cucumber, dill weed, ground coriander, whole wheat tortillas

Taken from www.tasteofhome.com/recipes/heavenly-greek-tacos/ (may not work)