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Greek Fish Tacos

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 0 About 8 tacos/servings 1x


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


  1. Season both sides of the fish with a few generous pinches of salt and pepper.
  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.
  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.
  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.
  5. **All portions are just suggestions. You can use as much or as little of each topping as you’d like! :)