TZATZIKI FISH TACOS

350 Cals 31 Protein 44 Carbs 5 Fats
PREP TIME:
10 mins
COOK TIME:
15 mins
TOTAL TIME:
25 mins
YIELD:4 SERVINGS
COURSE:Dinner
CUISINE:Greek
Tzatziki Fish Tacos have a Greek twist! Made with breaded white fish filet topped with mint tzatziki sauce.
INGREDIENTS
For the fish:
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
For the tacos:
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
Mint Tzatziki sauce:
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
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.
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.
Air Fryer Method:
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.
Oven Method:
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.
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.
Serving: 2tacos, Calories: 350kcal, Carbohydrates: 44g, Protein: 31g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 98mg, Sodium: 919mg, Fiber: 5g, Sugar: 5gBlue Smart Points:6Green Smart Points:8Purple Smart Points:6Points +:8