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…
- 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
- 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.
- In a large bowl, combine the cabbage, onion, red pepper, cheese, olives and parsley; set aside.
- 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.
- 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.
- Place a portion of fish (or chicken or beans) on each tortilla; top with cabbage mixture and sauce.