Greek Fish Tacos
Ingredients
The fish
-
1
pound
firm white fish (mahi mahi, cod, tilapia, red snapper, or catfish)
-
to taste
salt and pepper
-
1
tablespoon
olive oil
The tacos
-
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
medium
cucumber, seeded and diced
-
½
cup
crumbled feta cheese
-
to taste
tzatziki sauce for topping
Instructions
- Season the fish with salt and pepper on both sides.
- Heat olive oil in a large sauté pan over medium-high heat and cook the fish for 2-4 minutes per side until cooked through.
- Remove the fish from the pan, flake it into bite-sized pieces using two forks.
- Assemble the tacos by layering cabbage, fish, tomatoes, olives, and cucumber on the tortillas.
- Top with feta and tzatziki sauce to taste, and serve warm with lemon wedges.
Nutrition Facts (estimated)
Servings
8 tacos
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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