Greek Tacos with Grilled Fish and Tzatziki Sauce - Daily Rebecca

Greek Tacos with Grilled Fish and Tzatziki Sauce

I’m back with a recipe!

And I have to say that as uninspired as I’ve been to cook and take pictures, this was so much fun to make and eat.

I only had time to snap a few photos with my fingers crossed before sitting down to eat, but a little editing made it work.  I love when that happens!  Thank you Picmonkey :)

These tacos are the perfect summer dinner!  Healthy, fresh, and delightfully flavorful.

If you’re not a fan of fish, you could easily substitute chicken breasts and if you’re a vegetarian I think tossing some great northern or cannellini beans with the meat marinade would be a delicious vegetarian alternative!

I was also really happy with how quickly they came together at dinner time.  I marinated the fish, prepped the veggies and whipped up the sauce in the afternoon and come dinner time it was just a little grill time and assembly and we were ready to eat.

Another thing I love about these is that you don’t really need any sides.  You’ve got protein, plenty of fresh veggies and a whole grain tortilla.  It’s a one stop shop.

Without further ado…

Greek Fish Tacos

Greek Tacos with Grilled Fish and Tzatziki Sauce
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • ⅓ cup lemon juice (juice of approximately 1-1/2 lemons)
  • 2 tablespoons olive oil
  • lemon peel from lemons used to get juice
  • 5 garlic cloves, minced, divided
  • 1 teaspoon dried oregano
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 4 fish filets of your choice (I used tilapia) or 2 large Chicken breasts or 1 can white beans
  • 1-1/2 cups shredded red cabbage
  • ½ medium red onion, thinly sliced
  • ½ medium sweet red pepper, julienned
  • ½ cup crumbled feta cheese
  • handful pitted Greek olives
  • ¼ cup minced fresh parsley
  • 1-1/2 cups plain Greek yogurt (or sour cream)
  • ½ medium English cucumber, cut into 1-inch pieces
  • 1 teaspoon dill weed
  • 1 teaspoon ground coriander
  • ½ teaspoon salt
  • 6 whole wheat tortillas, warmed or grilled
Instructions
  1. In a large resealable plastic bag, combine the lemon juice, olive oil, lemon peel, 4 garlic cloves, oregano, salt and pepper. Add the fish, chicken or beans; seal bag and turn to coat. Refrigerate for 30 minutes up to 2 hours.
  2. In a large bowl, combine the cabbage, onion, red pepper, cheese, olives and parsley; set aside.
  3. Place the yogurt (or sour cream), cucumber, dill, coriander and remaining garlic and salt in a food processor or blender; cover and process until blended.
  4. Drain fish or chicken and discard marinade. (IF USING BEANS LEAVE THEM IN MARINADE - NO NEED TO COOK) Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill fish, 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. Grill chicken for 5-6 minutes per side depending on size of breasts or broil for same timeframe. Let rest before slicing.
  5. Place a portion of fish (or chicken or beans) on each tortilla; top with cabbage mixture and sauce.

 

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One Response to “Greek Tacos with Grilled Fish and Tzatziki Sauce”

  1. Galloping Gourmet says:

    NO comments yet!? OMGosh…I KNOW this is going to be a DELICIOUS meal! And the Greek twist is going to make it even better!! But…I remember the first time I heard about fish tacos. LOL They sounded GROSS! You had just come back from a missionary trip in Mexico and told me that besides the life-transforming experience the trip was, fish tacos were the second BEST part of the trip. Ewwwwww… All I could think of was tuna fish tacos?!? But, they are NOT what we THIHK they are. I have to admit that fish tacos are now one of my FAVORITE tacos, and if in Mexico, they ARE my favorite! I hope others can be converted, but if not I appreciate this recipe and can’t wait to try it with the Greek influence! Thank you!!!

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