Swordfish Souvlaki Tacos (Gluten-Free!)

I fell in love with Greece during a girls trip to the islands in 2016. The incredible beaches of Mykanos, the beautiful architecture in Santorini, and the sunsets in Oia were the perfect backdrop to the main event—the food!

Taking a trip to Greece is like going back to better times when all of our food was fresh, locally sourced, and never processed. Greeks dine on fresh caught fish, delicious cheeses farmed from local sheep and goat’s milk, and colorful vegetables free of pesticides and full of more flavor than you can comprehend.

One of the most popular and modern dishes of this ancient country is souvlaki. A favorite street food of locals and tourists alike, I fell in love with souvlaki at first bite. Seasoned skewered meat is topped with onions and tomatoes then served inside a fluffy warm pita and topped with a bright and creamy yogurt sauce called, Tzatziki.

I joked with friends that we were so LA, eating a Greek Gods take on a taco. Sometimes a good laugh over great food is all you need to make some kitchen magic. Reflecting back on that trip my even healthier take on California fish tacos gives a gluten-free Greek upgrade to this delicious dish.

Swordfish Souvlaki Tacos

Ingredients:

for the tacos

• red onion

• zest and juice of lemon

• clove of garlic

• fresh oregano

• fresh rosemary

• S+P

• Plantpower Cauliflower sandwich thins

for the sauce

• 1 cucumber

• 2 garlic cloves

• Full fat goat yogurt

• olive oil

• lemon juice

• scallions

• mint

• s+p

directions:

1. Combine 1/2 red onion, zest and juice of 1 lemon, 1/3 cup olive oil, 1 clove minced garlic, fresh oregano, rosemary, 2 teaspoons salt, and 1 teaspoon black pepper in a large glass storage container. set swordfish in marinade, close container leave for 30 min to 1 hour in fridge.

2. clean and grate cucumber on a box grater. Place the cucumber in a paper towel and squeeze out the liquid. 

3. In a medium bowl, combine the cuke, 2 cloves grated garlic, 1 cup full fat goat yogurt, 1 tbsp olive oil, 1 tbsp lemon juice, 1/4 cup scallions, 2  tbsp mint, 1 1/2 tsp salt, and 3/4 teaspoon pepper. Cover, and refrigerate for at least 30 minutes or for up to 12 hours.

4. Preheat oven to 425 and bake  swordfish steak in marinade for 15-20 minutes or until fish flakes easily

5. Cut swordfish into large cubes 

6. Fill cauliflower flat bread with cabbage, top with swordfish cubes and tzatziki 

   Opa!

   Abundantly, BE