Description
Ingredients
Yield: 4servings | Serving Size: 2tacos
For the fish:
12ouncesboneless, skinless white fish fillets such as cod, halibut, branzino
1teaspoonsalt, divided
1tablespoonall-purpose flour
1large egg, beaten
1/2cuppanko crumbs
1/4teaspoongarlic powder
1/4teaspoonoregano
olive oil spray
For the tacos:
1 tomato, diced
1/4cupdiced red onion
3cupschopped white cabbage
fresh dill, for topping
8small flour tortillas, warmed (such as mission street taco flour tortillas)
8lemon wedges, for serving
Tzatziki Fish Tacos have a Greek twist! Made with breaded white fish filet topped with mint tzatziki sauce made with Greek yogurt, cucumbers and herbs.
3/4cupStonyfield Plain 0% Fat Greek Yogurt
1/3cupgrated cucumber, seeds and skin removed (from 1 medium)
1small clove garlic, crushed
1teaspoonfresh lemon juice
1/2tablespoonfresh mint, chopped
1/2tablespoonfresh 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.
Last Step:
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