This day of the week (alright, and practically every other day) is usually reserved for Mexican food in mi casa. But today I’m taking a cue from my friend, Cynthia, and going Greek with these delicious fish tacos. In addition to being quite colorful, they are quite good.
Cynthia actually made these with chicken (since she’s a proud chicken-a-tarian, as she calls it, preferring only poultry) for a “welcome home” dinner when I returned from my trip to Europe. She and her husband, Joan, are from Spain and have traveled quite a bit around the continent themselves. So we had a great night sharing stories about our recent trips to Germany, Austria, Italy, Spain, and England…while their little French bulldog was at our feet waiting for crumbs…while eating Greek tacos. Nothing like a little tour of Europe over dinner.
The tacos definitely the hit of the meal though. So I thought I’d share a fish tacos version of them with you today…
As you might have guessed, this is a follow-up to my post yesterday sharing a recipe for homemade tzatziki.
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.
SO GOOD! And as Cynthia promised, the whole meal came together easily in under 30 minutes.
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.
**All portions are just suggestions. You can use as much or as little of each topping as you’d like! :)