HEAVENLY GREEK TACOS
The first time I made these, my fiance and I were in heaven! I don't think I've ever said "mmm" so many times. -Meagan Jensen, Reno, Nevada
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 561 calories, Fat 19g fat (5g saturated fat), Cholesterol 130mg cholesterol, Sodium 793mg sodium, Carbohydrate 52g carbohydrate (7g sugars, Fiber 6g fiber), Protein 41g protein.
GREEK TACO!
Provided by Jeff Mauro, host of Sandwich King
Time 1h50m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the lamb: In a large skillet, heat the oil over medium-high heat. Add the lamb, sprinkle with salt and pepper and cook until the meat gets nice and golden brown, 10 to 12 minutes. With a slotted spoon, remove the lamb and reserve. Lower the heat to medium and saute the onions in the lamb juices until soft, about 5 minutes. Add the oregano and garlic and cook until fragrant. Season. Add the tomato paste and cook until it caramelizes. Deglaze with the red wine and scrape any bits up that have adhered to the pan. Add the lamb back in, stir and set aside.
- For the tzatziki: Grate the cucumber on the large holes of a box grater and place in a fine-meshed strainer or cheese cloth fitted over a bowl. Salt the cucumber and let sit 10 minutes. Then squeeze out any excess moisture. Add the strained cucumber into a bowl with the yogurt, feta, garlic and mint. Adjust the seasoning if necessary.
- For the cucumber tomato relish: Toss the olive oil, vinegar, tomatoes, cucumbers and onions in a bowl and adjust the seasoning if necessary. Cover and let sit at least 1 hour to marry the flavors.
- For the sandwich build: Schmear the tzatziki on the pitas, then place on the lamb and top with cucumber tomato relish.
HEAVENLY GREEK TACOS
From taste of Home Magazine The first time I made these, my fiance and I were in heaven! I don't think I've ever said "Mmm" so many times. They're sure to satisfy!-Meagan Jensen, Reno, Nevada
Provided by Lizzie Rodriquez
Categories Greek
Time 40m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- 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 inches 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.
Nutrition Facts : Calories 263.6, Fat 7.7, SaturatedFat 1.8, Cholesterol 60.7, Sodium 677, Carbohydrate 28.7, Fiber 0.8, Sugar 1.4, Protein 19.8
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