Ingredients
1/3 cup lemon juice2 tablespoons olive oil4 teaspoons grated lemon zest3 garlic cloves, minced, divided1 teaspoon dried oregano1/4 teaspoon salt1/4 teaspoon pepper2 pounds mahi mahi1-1/2 cups shredded red cabbage1/2 medium red onion, thinly sliced1/2 medium sweet red pepper, julienned1/2 cup crumbled feta cheese6 tablespoons chopped pitted Greek olives, divided1/4 cup minced fresh parsley1-1/2 cups plain Greek yogurt1/2 medium English cucumber, cut into 1-inch pieces1 teaspoon dill weed1/2 teaspoon ground coriander12 whole wheat tortillas (8 inches), warmed
Preparation
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.
