Tzatziki Fish Tacos
User Reviews
4.8
Tzatziki Fish Tacos
Description
The Tzatziki Fish Tacos recipe highlights skinless white fish fillets breaded with a three-step coating of flour, egg wash, and panko crumbs, which are either air fried at 400°F or baked at 425°F until golden and crisp. The accompanying tzatziki sauce incorporates plain Greek yogurt blended with grated, well-drained cucumber, garlic, lemon juice, fresh mint, dill, and seasonings, adding creamy, tangy, and herby notes to the dish. Chopped tomatoes, diced red onions, and shredded white cabbage contribute freshness and crunch when assembled on warm flour tortillas. This method creates a textural contrast between the crispy fish and the cool, creamy topping, giving the tacos a bright and satisfying flavor profile.
The tortillas are warmed before assembly to keep the fish crispy and to soften the tortilla slightly. Dill and mint provide distinctive herbal brightness typical of tzatziki-style dishes. Lemon wedges served alongside add an optional burst of acidity that complements both the fish and the sauce.
Ingredients
- 12 ounces boneless (skinless white fish fillets such as cod, halibut, branzino)
- 1 tomato (diced)
- 3/4 cup plain Greek yogurt Stonyfield brand; 0% fat
- 1 teaspoon salt (divided)
- 1/4 cup red onion diced
- 1/3 cup cucumber seeds and skin removed (from 1 medium, grated
- 1 tablespoon all-purpose flour
- 3 cups white cabbage chopped
- 1 garlic crushed, small clove
- 1 egg beaten, large
- dill for topping, fresh
- 1 teaspoon lemon juice fresh
- 1/2 cup panko crumbs
- 8 flour tortillas warmed (such as mission street taco flour tortillas, small
- 1/2 tablespoon mint chopped, fresh
- 1/4 teaspoon garlic powder
- 8 lemon for serving, wedges
- 1/2 tablespoon dill chopped, fresh
- 1/4 teaspoon oregano
- 1/4 kosher salt 1/8 teaspoon
- olive oil spray form
- black pepper to taste, fresh
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.
- 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.
- 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.
- Combine with the yogurt, garlic, lemon juice, mint, dill, salt, pepper and refrigerate until read to eat.
- 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.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Serving | 2tacos | |
| Calories | 350kcal | 18% |
| Carbohydrates | 44g | 15% |
| Protein | 31g | 62% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 98mg | 33% |
| Sodium | 919mg | 38% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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