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4.8 from 84 votes

Tzatziki Fish Tacos

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

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 350 kcal
Course: Dinner
Cuisine: Greek

Ingredients

  • 12 ounces boneless (skinless white fish fillets such as cod, halibut, branzino)
  • 1 tomato (diced)
  • 3/4 cup Stonyfield Plain 0% Fat Greek Yogurt
  • 1 teaspoon salt (divided)
  • 1/4 cup diced red onion
  • 1/3 cup grated cucumber (seeds and skin removed (from 1 medium))
  • 1 tablespoon all-purpose flour
  • 3 cups chopped white cabbage
  • 1 small clove garlic (crushed)
  • 1 large egg (beaten)
  • fresh dill (for topping)
  • 1 teaspoon fresh lemon juice
  • 1/2 cup panko crumbs
  • 8 small flour tortillas (warmed (such as mission street taco flour tortillas))
  • 1/2 tablespoon fresh mint (chopped)
  • 1/4 teaspoon garlic powder
  • 8 Lemon wedges (for serving)
  • 1/2 tablespoon fresh dill (chopped)
  • 1/4 teaspoon oregano
  • 1/4 + 1/8 teaspoon kosher salt
  • Olive oil spray
  • fresh black pepper (to taste)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Combine with the yogurt, garlic, lemon juice, mint, dill, salt, pepper and refrigerate until read to eat.
  5. 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.
  6. Season fish with 1/2 teaspoon salt. Cut into 8 strips.
  7. 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

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%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 350

% 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.