Tzatziki Fish Tacos
Tzatziki Fish Tacos have a Greek twist! Made with breaded white fish filet topped with mint tzatziki sauce.
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)
Directions
- 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.
- Combine with the yogurt, garlic, lemon juice, mint, dill, salt, pepper and refrigerate until read to eat.
- 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.
- 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.
