Tzatziki Fish Tacos
Tzatziki Fish Tacos bring a delightful Greek flair to your meal! These delicious tacos feature crispy breaded white fish fillets, generously drizzled with refreshing mint tzatziki sauce.
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Ingredients
- 12 ounces boneless
- 1/2 cup panko crumbs
- 1/4 teaspoon garlic powder
- 1/4 teaspoon oregano
- olive oil spray
- 1 tomato
- 1/4 cup diced red onion
- 3 cups chopped white cabbage
- fresh dill
- 8 small flour tortillas
- 8 lemon wedges
- 3/4 cup Stonyfield Plain 0% Fat Greek Yogurt
- 1/3 cup grated cucumber
- 1 small clove garlic
- 1 teaspoon fresh lemon juice
- 1/2 tablespoon fresh mint
- 1/2 tablespoon fresh dill
- 1/4 + 1/8 teaspoon kosher salt
- fresh black pepper
- 1 large egg
- 1 teaspoon salt
- 1 tablespoon all-purpose flour
Instructions
- 1
Begin by processing the cucumber in a mini food processor or by grating it with a box grater. To remove excess moisture, transfer the cucumber to a metal strainer and press down with the back of a spoon to extract as much liquid as possible.
- 2
In a mixing bowl, combine the drained cucumber with yogurt, minced garlic, lemon juice, chopped mint, dill, salt, and pepper. Stir well and refrigerate the mixture until you are ready to serve.
- 3
Sprinkle 1/2 teaspoon of salt over the fish and slice it into 8 strips.
- 4
On a plate, spread out some flour, and pour an egg into a shallow dish. In another plate, mix panko breadcrumbs with the remaining 1/2 teaspoon of salt, garlic powder, and oregano.
- 5
Preheat your air fryer to 400°F. Dredge the fish strips in the flour, ensuring to shake off any excess. Next, dip them in the egg, followed by coating them in the panko mixture. Place the coated fish on a board lined with parchment or wax paper. Lightly spray both sides with cooking oil, then arrange them in a single layer in the air fryer basket. Cook for 4 minutes, flip the pieces, and continue cooking for an additional 2 to 3 minutes, or until they achieve a golden-brown and crispy texture.
- 6
Alternatively, preheat your oven to 425°F. Follow the same dredging process as above: coat the fish in flour, dip in egg, and then cover with panko. Lay the fish on a baking sheet lined with parchment or wax paper. Spray both sides with oil and bake in a single layer for 5 to 6 minutes. Flip the fish and bake for another 5 to 6 minutes, or until they are golden and crunchy.
- 7
To assemble the tacos, place 1/4 cup of shredded cabbage on each tortilla. Add a piece of the cooked fish on top, followed by a generous dollop of tzatziki, diced tomatoes, slices of red onion, and finish with a squeeze of fresh lemon juice over the top.