Greek Tzatziki Fish Tacos - Skinnytaste (2024)

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Tzatziki Fish Tacos have a Greek twist! Crisp breaded fish fillets served on tortillas topped with tzatziki sauce made with Greek yogurt, cucumbers and fresh herbs.

I love fish tacos!! Some of my favorites are these Shrimp Tacos, Cod Fish Tacos, Blackened Fish Tacos and Lobster Tacos. Since my family is obsessed Tzatziki sauce (we eat it with everything!) I thought why not make fish tacos with a Greek twist. Bake them in the oven or make them in the air fryer! Directions provided both ways.

Making the Greek yogurt fish taco sauce (Tzatziki) from scratch is easy and perfect for fresh summer cucumbers and herbs! Partnering with Stonyfield, my favorite organic yogurt brand to create this easy yogurt sauce with their Stonyfield Plain 0% Fat Greek Yogurt but their Whole Milk Greek Plain would be great too. I used spearmint and dill from my garden, but you can try fresh chives or parsley in place of the mint. The whole dish is ready in under 30 minutes, if you use your air fryer even quicker!

Rather than using corn tortillas, I went with flour tortillas although either can be used. The fish tacos have a simple slaw and lemon wedged for squeezing over the top.

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You can make the tzatziki sauce a day ahead, it will last 4 to 5 days refrigerated.

More Recipes with Yogurt

Grilled Veggie Platter with Mint Yogurt Sauce
Fluffy Yogurt Waffles
Food Cart Style Chicken with White Sauce
Yogurt Pizza Dough
Key Lime Yogurt Pie

Tzatziki Fish Tacos

4.81 from 26 votes

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.

Last Step:

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Nutrition

Serving: 2 tacos, Calories: 350 kcal, Carbohydrates: 44 g, Protein: 31 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 98 mg, Sodium: 919 mg, Fiber: 5 g, Sugar: 5 g

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