Oh, the thrill of bite-sized adventures! These Greek fish tacos take me back to those sun-soaked shores where the sea whispers secrets and the air is thick with the scent of oregano. Imagine: tender fish, zesty toppings, and a yogurt sauce that’s as creamy as a dream—like a Mediterranean vacation on a plate (without the jet lag).
Steps
- Generously season both sides of the fish with salt and pepper. Heat olive oil in a large sauté pan over medium-high heat, then add the fish and cook it for 2-4 minutes on each side until it is fully cooked and flakes easily. Remove from heat and use two forks to break the fish into bite-sized pieces.
- On each tortilla, layer shredded cabbage, flaked fish, sliced tomatoes, halved olives, and diced cucumber. Finish off each taco with crumbled feta cheese and a generous amount of tzatziki sauce.
- Serve the tacos warm, optionally accompanied by lemon wedges for an extra squeeze of juice. If using corn tortillas for a gluten-free option, consider doubling them up and warming them before filling to prevent breakage. Adjust the quantity of toppings to your preference.
Ingredients
- 1 pound firm white fish (options: mahi mahi, cod, tilapia, red snapper, or catfish)
- Salt and pepper
- 1 tablespoon olive oil
- 8 small soft flour or corn tortillas
- 2 cups shredded red or green cabbage
- 1 cup cherry or grape tomatoes, thinly sliced
- 1 cup kalamata olives, halved
- 1 cucumber, seeded and diced
- 1/2 cup crumbled feta cheese
- Tzatziki sauce for topping
FAQ
- Can I use a different type of fish for these Greek Fish Tacos?
- Yes, you can substitute mahi mahi with other firm white fish such as cod, tilapia, red snapper, or catfish. All of these options will work well in this recipe.
- How can I make this recipe gluten-free?
- To make these tacos gluten-free, use corn tortillas instead of flour tortillas. It’s advisable to use two corn tortillas per taco, as they can break more easily, and warm them before adding the fillings.
- What is tzatziki sauce, and can I make it at home?
- Tzatziki is a Greek sauce made from yogurt, cucumber, garlic, and other seasonings. Yes, you can make it at home, and a homemade tzatziki recipe is mentioned in a previous post by the same author.
- How long does it take to prepare these tacos?
- Preparing these Greek Fish Tacos should take under 30 minutes, making them a quick and easy meal option.
- Can I customize the toppings for these tacos?
- Absolutely! The recipe suggests portions, but you can adjust the toppings like cabbage, tomatoes, olives, and feta to your preference.
Tips
- Use Fresh Fish: Opt for fresh, firm white fish such as mahi mahi, cod, or tilapia for the best flavor and texture. Ensure it’s cooked until opaque and flakes easily with a fork.
- Warm Your Tortillas: To prevent the tortillas from breaking, especially if using corn tortillas, warm them up before assembling your tacos. This makes them more pliable and easier to work with.
- Customize Toppings: Feel free to adjust the amounts of toppings like tomatoes, olives, and feta to suit your personal taste. You can even add extra veggies for more crunch and nutrition.
- Gluten-Free Option: For a gluten-free version, substitute flour tortillas with corn tortillas. To avoid breakage, use two tortillas per taco for extra support.
Equipment
- Large sauté pan – Essential for cooking the fish.
- Fish spatula – Useful for flipping and handling fish without it breaking apart.
- Lemon squeezer – For adding fresh lemon juice to the tacos.
