Greek Fish Tacos
Recipe GLPR5a27add28d723f
Crispy white fish tacos with a Greek twist, featuring fresh vegetables, tangy feta, kalamata olives, and creamy tzatziki sauce. This light and flavorful meal combines Mediterranean and Mexican influences for a refreshing lunch or dinner.
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Ingredients
1 pound firm white fish fillets (mahi mahi, cod, tilapia, red snapper, or catfish)
8 small soft corn tortillas
2 cups shredded red or green cabbage
1 cucumber, seeded and diced
1 cup cherry or grape tomatoes, thinly sliced
1 cup kalamata olives, halved
1/2 cup crumbled feta cheese
1 tablespoon olive oil
Salt and pepper to taste
Tzatziki sauce for topping
Directions
Pat the fish fillets dry with paper towels. Season both sides generously with salt and pepper.
Heat the olive oil in a large sauté pan over medium heat until it shimmers, about 1 minute.
Place the fish in the hot pan and cook for 4-5 minutes per side, until the flesh is opaque and flakes easily with a fork. The internal temperature should reach 145°F. Transfer the cooked fish to a plate.
Using two forks, gently flake the cooked fish into bite-sized pieces.
Warm the tortillas in a dry pan or over a flame until pliable, about 30 seconds per side.
Assemble the tacos by layering on each tortilla: shredded cabbage, flaked fish, sliced tomatoes, kalamata olives, and diced cucumber.
Top each taco with crumbled feta cheese and a dollop of tzatziki sauce. Serve immediately while warm.
