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
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.
Recipe by Daily Rebecca at https://www.dailyrebecca.com/2014/06/greek-tacos-grilled-fish-tzatziki-sauce/