Description
- Enjoy crispy fish tacos with mint tzatziki sauce for a healthy, flavorful twist on taco night. Perfect for any occasion
Ingredients
Scale
- For the fish:
- 12 ounces boneless, skinless white fish fillets (such as cod, halibut, or branzino)
- 1 teaspoon salt, divided
- 1 tablespoon all-purpose flour
- 1 large egg, beaten
- 1/2 cup panko breadcrumbs
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- Olive oil spray
- For the tacos:
- 1 tomato, diced
- 1/4 cup diced red onion
- 3 cups chopped white cabbage
- Fresh dill, for garnish
- 8 small flour tortillas, warmed
- 8 lemon wedges, for serving
- Mint Tzatziki sauce:
- 3/4 cup plain 0% fat Greek yogurt
- 1/3 cup grated cucumber (seeds and skin removed, from 1 medium cucumber)
- 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
- Prepare the Mint Tzatziki Sauce:
- Grate the cucumber using a box grater or pulse in a mini food processor. Place the grated cucumber in a fine mesh strainer and press with the back of a spoon to remove excess liquid.
- In a bowl, combine the cucumber, Greek yogurt, crushed garlic, lemon juice, chopped mint, chopped dill, salt, and black pepper. Stir well and refrigerate until ready to serve.
- Prepare the Fish:
- Season the fish fillets with 1/2 teaspoon salt. Slice the fish into 8 equal strips.
- On a plate, place the flour. In a shallow bowl, beat the egg. On another plate, combine panko breadcrumbs with the remaining 1/2 teaspoon salt, garlic powder, and oregano.
- Cooking the Fish:
- Air Fryer Method:
- Preheat the air fryer to 400°F. Dredge each fish strip in flour, shaking off excess, then dip into the beaten egg, followed by coating in the panko mixture.
- Place the coated fish strips in the air fryer basket in a single layer. Spray both sides with olive oil and cook for 4 minutes. Flip the fish and cook for an additional 2-3 minutes, until golden and crispy.
- Oven Method:
- Preheat the oven to 425°F. Coat the fish strips in flour, dip in egg, and coat in the panko mixture. Arrange the coated fish on a parchment-lined baking sheet.
- Spray both sides with olive oil and bake for 5-6 minutes. Flip the fish and bake for another 5-6 minutes, or until golden and crispy.
- Assemble the Tacos:
- Lay 1/4 cup of chopped cabbage on each warmed tortilla. Place one piece of crispy fish on top.
- Add a dollop of mint tzatziki sauce, followed by diced tomatoes, red onion, and fresh dill.
- Squeeze lemon juice over the taco and serve immediately.
- Details: This crispy fish taco recipe with homemade mint tzatziki is a healthy and delicious way to enjoy seafood. The combination of light, crispy fish, fresh vegetables, and creamy tzatziki will surely become a weeknight favorite!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 350 kcal per serving
Keywords: #FishTacos #HealthyEats #SeafoodLover #TacoNight #EasyRecipes #MintTzatziki #Foodie #HealthyDinner #AirFryerRecipes #FoodieFavorites