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“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”
READY IN:
40mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. In a large bowl, combine the cabbage, onion, red pepper, cheese, 3 tablespoons olives and parsley; set aside.
  3. Place the yogurt, cucumber, dill, coriander and remaining garlic and olives in a food processor; cover and process until blended.
  4. 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.
  5. Place a portion of fish on each tortilla; top with cabbage mixture and sauce.

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