These Greek fish tacos are full of all of the Greek ingredients we all love, and simple and healthier to prepare.
- 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
- 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! :)