Greek Fish Tacos
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
0 out of 5 stars
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Ingredients
0 servings
- 1 pound firm white fish (I used mahi mahi, but cod, tilapia, red snapper or catfish would also work)
- 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
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Preparation
Step 1
Season both sides of the fish with a few generous pinches of salt and pepper.
Step 2
Heat oil in a large saute pan over medium-high heat. Add the fish and cook for 2-4 minutes per side, until the fish is cooked through and opaque and flakes easily. (Cooking time will depend on the size/thickness of your fish.) Remove from heat and transfer fish to a separate plate. Use two forks to flake the fish into bite-sized pieces.
Step 3
Assemble your tacos by layering the following on flour tortillas: cabbage, fish, tomatoes, olives and cucumber. Then top with feta and tzatziki to taste. Serve warm, with lemon wedges for a squeeze of juice.
Step 4
*If you are making these gluten-free, use GF corn tortillas instead of flour. Since corn tortillas can tend to break easier, I recommend using two tortillas per taco and warming them before filling.
Step 5
**All portions are just suggestions. You can use as much or as little of each topping as you’d like! :)
Step 6
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