Quick n Easy Greek Fish Tacos Recipe
These Greek fish tacos are full of all of the Greek ingredients we all love, and simple and healthier to prepare.These tacos are made with simple flour tortillas, red cabbage, cucumbers, tomatoes, kalamata olives, feta, and a few generous spoonfuls of tzatziki. And then for the fish, I ended up just seasoning some mahi mahi with salt and pepper, sauteing it up on the stove, and then splitting it between a big batch of tacos.
Prep Time: 10 minute
Cook Time: 10 minutes
Total Time: 20 minutes
INGREDIENTS:
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
Instructions:
Season both sides of the fish with a few generous pinches of salt and pepper.
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.
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.
*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.