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Easy Greek-Inspired Fish Tacos Recipe

Delicious Greek-inspired fish tacos with crispy breaded white fish, topped with fresh mint tzatziki sauce, crisp cabbage, diced tomatoes, and red onions on warm flour tortillas.
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 12 oz boneless skinless white fish fillets (cod, halibut, or branzino)
  • 1 tsp salt divided
  • 1 tbsp all-purpose flour
  • 1 large egg beaten
  • 0.5 cup panko breadcrumbs
  • 0.25 tsp garlic powder
  • 0.25 tsp oregano
  • spray olive oil spray for cooking
  • 1 medium tomato diced
  • 0.25 cup red onion diced
  • 3 cups white cabbage chopped
  • to taste fresh dill for topping
  • 8 small flour tortillas warmed, such as street taco size
  • 8 wedges lemon wedges for serving
  • 0.75 cup plain 0% fat Greek yogurt such as Stonyfield
  • 0.33 cup cucumber grated, seeds and skin removed
  • 1 small clove garlic crushed
  • 1 tsp fresh lemon juice
  • 0.5 tbsp fresh mint chopped
  • 0.5 tbsp fresh dill chopped
  • 0.375 tsp kosher salt total (1/4 + 1/8 tsp)
  • to taste fresh black pepper

Instructions
 

Preparation Steps

  • Grate the cucumber and drain excess liquid using a metal strainer and back of a spoon.
  • Combine the grated cucumber with Greek yogurt, crushed garlic, lemon juice, chopped mint and dill, kosher salt, and black pepper. Refrigerate until ready to serve.
  • Season the fish fillets with half of the salt and cut into 8 strips.
  • Set up a dredging station with flour on a plate, beaten egg in a shallow bowl, and panko mixed with remaining salt, garlic powder, and oregano on another plate.
  • Coat each fish strip in flour, then egg, followed by the panko mixture. Place on parchment-lined board and spray both sides with olive oil.
  • Air Fryer Method: Preheat air fryer to 400°F. Cook fish strips in a single layer for 4 minutes, flip, then cook for 2-3 more minutes until golden and crispy.
  • Oven Method: Preheat oven to 425°F. Bake fish strips on a baking sheet in a single layer for 5-6 minutes, flip and bake another 5-6 minutes until golden and crispy.
  • To assemble tacos, place 1/4 cup chopped cabbage on each tortilla, top with fish strips, a dollop of tzatziki sauce, diced tomatoes, red onion, and squeeze fresh lemon juice over everything.

Notes

This recipe is perfect for a light, flavorful dinner with a Greek twist. Leftover tzatziki can be used as a dip or salad dressing.