Tzatziki Fish Tacos
25 min666 kcal each
Crispy panko-crusted fish strips, from the air fryer or oven, in warm tortillas with cabbage, tomato, red onion and herby tzatziki. Greek flavours in a taco.
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Plan this recipeIngredients
for 2 servings- White fish fillets, skinless340 g
- Salt1½ tsp
- Plain flour1 tbsp
- Egg1 piece
- Panko breadcrumbs30 g
- Garlic powder¼ tsp
- Dried oregano¼ tsp
- Olive oil spray½ tsp
- Tomato1 piece
- Red onion40 g
- White cabbage210 g
- Flour tortillas, small8 piece
- Greek yogurt, plain, non-fat170 g
- Cucumber50 g
- Garlic1 clove
- Lemon juice1 tsp
- Fresh mint½ tbsp
- Fresh dill1 tbsp
- Black pepper1 pinch
Method
Prep 10 min · cook 15 min- Grate the cucumber, squeeze out the liquid and mix it with the yogurt, crushed garlic, lemon juice, mint, half the dill, a generous ¼ teaspoon salt and pepper; chill.
- Season the fish with ½ teaspoon salt and cut into 8 strips.
- Set out the flour, the beaten egg and the panko mixed with the remaining salt, garlic powder and oregano; coat each strip in turn and mist both sides with oil.
- Air-fry at 200 °C for 8–10 minutes, turning halfway, or bake at 220 °C for 12–15 minutes, until golden.
- Fill warm tortillas with cabbage, a fish strip, tzatziki, tomato and red onion; finish with dill and lemon.
- Best eaten fresh; tzatziki keeps 4 days and the cooked fish 2 days in the fridge, re-crisped in the air fryer for 3–4 minutes.
Nutrition
per servingCal
666
Protein
55g
Carbs
79g
Fat
14g
Of 14g of fat per serving, 4.4g is saturated.
