Tzatziki Fish Tacos
Tzatziki Fish Tacos have a Greek curve! Fresh breaded fish filets served on tortillas finished off with tzatziki sauce made with Greek yogurt, cucumbers and new spices.
I love fish tacos, a few top picks are Cod Fish Tacos, Darkened Fish Tacos and Lobster Tacos. Since my family is fixated Tzatziki sauce (we eat it with everything!) I thought why not make fish tacos with a Greek curve. Heat them in the broiler or make them in the air fryer! Headings gave the two different ways.
Making the Greek yogurt fish taco sauce (Tzatziki) without any preparation is simple and ideal for new summer cucumbers and spices! Cooperating with Stonyfield, my #1 natural yogurt brand to make this simple yogurt sauce with their Stonyfield Plain 0% Fat Greek Yogurt yet their Entire Milk Greek Plain would be incredible as well. I utilized spearmint and dill from my nursery, however you can attempt new chives or parsley instead of the mint. The entire dish is prepared in less than 30 minutes, assuming you utilize your air fryer even speedier!
As opposed to utilizing corn tortillas, I went with flour tortillas albeit either can be utilized. The fish tacos have a straightforward slaw and lemon wedged for crushing over the top.
TZATZIKI FISH TACOS
350 Cals 31 Protein 44 Carbs 5 Fats
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:
1.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.
2.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 Information
Serving: 2tacos, Calories: 350kcal, Carbohydrates: 44g, Protein: 31g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 98mg, Sodium: 919mg, Fiber: 5g, Sugar: 5g WW Points Plus:8
You Can Check a 30-Mediterranean Diet Challange Programme