Seafood Recipes TZATZIKI FISH TACOS

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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

6

8

6

SP 

350

 Calories

PREP TIME:10 mins

COOK TIME:15 mins

TOTAL TIME:25 mins

YIELD:4 SERVINGS

COURSE:Dinner

CUISINE:Greek

Tzatziki Fish Tacos have a Greek twist! Made with breaded white fish filet topped with mint tzatziki sauce.

INGREDIENTS

For the fish:

• 12 ounces boneless, skinless white fish fillets such as cod, halibut, branzino
• 1 teaspoon salt, divided
• 1 tablespoon all-purpose flour
• 1 large egg, beaten
• 1/2 cup panko crumbs
• 1/4 teaspoon garlic powder
• 1/4 teaspoon oregano
• olive oil spray

For the tacos:

• 1 tomato, diced
• 1/4 cup diced red onion
• 3 cups chopped white cabbage
• fresh dill, for topping
• 8 small flour tortillas, warmed (such as mission street taco flour tortillas)
• 8 lemon wedges, for serving

Mint Tzatziki sauce:

• 3/4 cup Stonyfield Plain 0% Fat Greek Yogurt
• 1/3 cup grated cucumber, seeds and skin removed (from 1 medium)
• 1 small clove garlic, crushed
• 1 teaspoon fresh lemon juice
• 1/2 tablespoon fresh mint, chopped
• 1/2 tablespoon fresh dill, chopped
• 1/4 + 1/8 teaspoon 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 Method:

• 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 Method:

• 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.

Serving: 2tacos, Calories: 350kcal, Carbohydrates: 44g, Protein: 31g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 98mg, Sodium: 919mg, Fiber: 5g, Sugar: 5g

Blue Smart Points:6

Green Smart Points:8

Purple Smart Points:6

Points +:8

KEYWORDS:Fish Tacos, fish tacos recipe, Greek Fish Taco, greek yogurt fish taco sauce, tzatziki fish taco

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