Tzatziki Fish Tacos
Tzatziki Fish Tacos have a Greek twist! Made with breaded white fish filet topped with mint tzatziki sauce.
Foto: Skinnytaste
Ingredients
- 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
- 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)
- 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)
Steps
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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.
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Combine with the yogurt, garlic, lemon juice, mint, dill, salt, pepper and refrigerate until read to eat.
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Season fish with 1/2 teaspoon salt. Cut into 8 strips.
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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.
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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.
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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.
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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 (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (14% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| boneless | 12 ounces | - | - |
| salt | 1 teaspoon | - | - |
| all-purpose flour | 1 tablespoon | - | - |
| egg | 1 large | - | - |
| panko crumbs | 0.5 cup | - | - |
| garlic powder | 0.25 teaspoon | $0.50/100g | $0.01 |
| oregano | 0.25 teaspoon | - | - |
| olive oil spray | - | - | - |
| tomato | 1 | $0.75/kg | $0.07 |
| diced red onion | 0.25 cup | - | - |
| chopped white cabbage | 3 cups | - | - |
| fresh dill | - | - | - |
| flour tortillas | 8 small | - | - |
| lemon wedges | 8 | - | - |
| Stonyfield Plain 0% Fat Greek Yogurt | 0.75 cup | $0.94/200g | $0.83 |
| grated cucumber | 0.3333333333333333 cup | - | - |
| clove garlic | 1 small | - | - |
| fresh lemon juice | 1 teaspoon | - | - |
| fresh mint | 0.5 tablespoon | - | - |
| fresh dill | 0.5 tablespoon | - | - |
| + 1/8 teaspoon kosher salt | 0.25 | - | - |
| fresh black pepper | - | - | - |
*Estimated market prices, may vary by region
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