Greek Tzatziki Fish Tacos My GoTo Light Lemony - Food55

Ingredients

• 1 lb (450 g) white fish fillets (cod, tilapia, mahi-mahi, or halibut), skin removed if desired
• 1 Tbsp (15 ml) extra-virgin olive oil
• 1 tsp (5 g) dried oregano (or 1 Tbsp / 3 g fresh, chopped)
• 1/2 tsp (2.5 g) smoked paprika or sweet paprika
• 1/2 tsp (2.5 g) kosher salt (adjust to taste)
• 1/4 tsp (1 g) freshly ground black pepper
• 1 Tbsp (15 ml) fresh lemon juice (from ~1/2 lemon) + extra lemon wedges for serving
• 1 cup (240 g) plain Greek yogurt (2% or full-fat)
• 1/2 medium cucumber (about 100 g unpeeled), grated and drained
• 1 small garlic clove, minced (about 1/2–1 tsp / 2–4 g)
• 1 Tbsp (15 ml) extra-virgin olive oil (for tzatziki)
• 1 Tbsp (15 ml) fresh lemon juice (for tzatziki)
• 2 Tbsp (8 g) fresh dill, finely chopped (or 1 tsp dried)
• 1 Tbsp (3 g) fresh mint, finely chopped (optional)
• 1/4 tsp (1.5 g) kosher salt (to taste) and a pinch of black pepper (for tzatziki)
• 8 small corn tortillas (each ~6 inches / 15 cm) or small flour tortillas
• 2 cups (100 g) shredded green cabbage (or slaw mix)
• 1 cup (150 g) cherry tomatoes, quartered or 1 medium tomato, diced
• 1/4 small red onion, thinly sliced (about 30 g), optional
• 2 Tbsp (8 g) fresh parsley or extra dill, chopped (for garnish)
• Lemon wedges, for serving
• Optional: crumbled feta (1/4 cup / 30 g), sliced avocado, or pickled peppers