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Tzatziki Fish Tacos

Tzatziki Fish Tacos have a Greek twist! Crisp breaded fish fillets served on tortillas topped with tzatziki sauce made with Greek yogurt, cucumbers and fresh herbs.

Tzatziki Fish Tacos

Love fish tacos? Well you'll love this Greek twist!! Perfect for taco Tuesday
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner
Cuisine: Greek
Keyword: Fish Tacos, Greek Fish Taco, greek yogurt fish taco sauce, tzatziki fish taco
Servings: 4
Calories: 350kcal

Ingredients

For the fish

  • 12 oz. Boneless, skinless white fish fillets such as cod, halibut, branzino
  • 1 tsp. Salt,  divided
  • 1 Tbsp. All-purpose flour
  • 1 Large egg,  beaten
  • ½ cup Panko crumbs
  • ¼ tsp. Garlic powder
  • ¼ tsp. Oregano
  • olive oil spray

For the tacos

  • 1 Tomato,  diced
  • ¼ cup Diced red onion
  • 3 cups Chopped white cabbage
  • Fresh dill, for topping
  • 8 Small flour tortillas,  warmed
  • 8 Lemon wedges,  for serving

Mint Tzatziki sauce

  • ¾ cup Plain 0% Fat Greek Yogurt
  • cup Grated cucumber, seeds and skin removed (from 1 medium)
  • 1 Small clove garlic, crushed
  • 1 tsp. Fresh lemon juice
  • ½ Tbsp. Fresh mint, chopped
  • ½ Tbsp. Fresh dill, chopped
  • 1/4 + 1/8 tsp. Kosher salt
  • fresh black pepper, to taste

Instructions

  • Place cucumber in a mini food processor or grate with a box cheese grater. Drain the liquid from the cucumber in a metal strainer and use the back of a spoon to help squeeze out any excess liquid.
  • Combine with the yogurt, garlic, lemon juice, mint, dill, salt, pepper and refrigerate until read to eat.
  • Season fish with 1/2 teaspoon salt. Cut into 8 strips.
  • Place flour on a plate and egg in a shallow bowl. On another plate, combine panko with remaining 1/2 teaspoon salt, garlic powder and oregano.

Air Fryer 

  • Preheat the air fryer to 400F. Coat the fish pieces in the flour, shaking off the excess, then into the egg, then into the panko and onto a board lined with parchment or wax paper. Spray both sides of the fish with oil then transfer to the basket and cook in a single layer 4 minutes, turn and cook 2 to 3 more minutes, until golden and crisp.

Oven

  • Preheat the oven to 425F. Coat the fish pieces in the flour, shaking off the excess, then into the egg, then into the panko and onto a board lined with parchment or wax paper. Spray both sides of the fish with oil then transfer to a baking sheet and cook in a single layer 5 to 6 minutes, turn and cook 5 to 6 more minutes, until golden and crisp.
  • To serve, place 1/4 cup cabbage over each tortilla, top with a piece of fish, tzatziki, tomatoes, red onion and squeeze fresh lemon juice over everything.

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories350
  • % Daily Value *
  • Total Fat 5g 8%
    • Saturated Fat 2g 10%
  • Cholesterol 98mg 33%
  • Sodium 919mg 39%
  • Total Carbohydrate 44g 15%
    • Dietary Fiber 5g 20%
    • Sugars 5g
  • Protein 31g 62%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Written by Lisa Yarde

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