Greek Tzatziki Fish Tacos Inspired by Skinnytaste
Table of Contents
Greek Tzatziki Fish Tacos - bright lemon, cool yogurt, and fresh dill. It hooked me the first warm night I tried it.
This mashup grew from seaside tacos and Greek meze. Think Mediterranean roots and handheld fun. It leans into Mediterranean Fish Tacos vibes.
The recipe is easy and forgiving. Prep takes fifteen minutes active.
Cook time is about ten minutes flat. Total time fits a busy weeknight.
Yields four servings, about eight tacos total. Two tacos each makes a happy meal.
Top health perk is protein and probiotics. The Healthy Fish Taco Sauce Greek Yogurt keeps calories low.
This is perfect for light dinner parties. Also great as Healthy Grilled Fish Tacos at summer barbecues.
What makes this special is the sauce. The Dill Cucumber Tzatziki is bright and creamy. It doubles as dip and salad dressing.
I’ve had watery tzatziki disasters. Lesson learned: squeeze that grated cucumber dry. Oh my gosh, it changes everything.
I usually season fish with lemon and oregano. It nods to Lemon Oregano Fish Tacos flavors. A quick sear keeps the fish flaky.
Tortillas matter, too. I prefer Corn Tortilla Fish Tacos for texture and tradition. Warm them well so they don’t tear.
If you want a richer twist, add crumbled feta. Or slice avocado for silky richness. Both are winners.
This riff was inspired by the Skinnytaste approach. I even call it my little Skinnytaste Fish tribute. It’s light, bright, and honest.
You’ll also get a versatile Tzatziki Sauce that works on salads. Use it as a clean Fish Taco Sauce anytime.
Fun fact: Mediterranean style eating links to lower heart disease risk. That makes these tacos feel a bit virtuous.
Ready to cook? Next up are the exact ingredients and measurements. Let’s move to the ingredients.
Ingredients & Equipment
Greek Tzatziki Fish Tacos - my favorite light dinner. Did you know Mediterranean style meals cut heart disease risk? I love that.
Main Ingredients
For the Fish:
- 1 lb (450 g) white fish fillets (cod, tilapia, mahi mahi, or halibut).
- 1 Tbsp (15 ml) extra virgin olive oil.
- 1 tsp (5 g) dried oregano (or 1 Tbsp (3 g) fresh).
- 1/2 tsp (2.5 g) smoked or sweet paprika.
- 1/2 tsp (2.5 g) kosher salt.
- 1/4 tsp (1 g) black pepper.
- 1 Tbsp (15 ml) fresh lemon juice.
Quality note: pick firm, glistening fillets. Smell should be clean. No strong fishy odor.
For the Tzatziki Sauce:
- 1 cup (240 g) plain Greek yogurt.
- 1/2 medium cucumber (~100 g) , grated and drained.
- 1 small garlic clove minced.
- 1 Tbsp (15 ml) olive oil.
- 1 Tbsp (15 ml) lemon juice.
- 2 Tbsp (8 g) fresh dill.
- 1 Tbsp (3 g) fresh mint (optional).
- 1/4 tsp (1.5 g) kosher salt, pinch pepper.
Quality note: use thick Greek yogurt for creaminess. This gives the best Healthy Fish Taco Sauce Greek Yogurt vibe.
For Assembly & Toppings:
- 8 small corn tortillas ( ~6 inches / 15 cm ).
- 2 cups (100 g) shredded green cabbage.
- 1 cup (150 g) cherry tomatoes.
- 1/4 small red onion (~30 g) , optional.
- 2 Tbsp (8 g) parsley or dill.
- Optional feta 1/4 cup (30 g) or avocado.
I tested Corn Tortilla Fish Tacos and loved the texture. Warm tortillas matter.
Seasoning Notes
Keep it simple. Oregano, paprika, lemon work wonders. For Lemon Oregano Fish Tacos use extra lemon zest.
Aromatics: garlic, dill, and mint. They lift the Dill Cucumber Tzatziki instantly. Add a drizzle of olive oil for richness.
Quick swaps: no dill? Use parsley. No Greek yogurt? Try dairy-free yogurt. Want heat? Add smoked paprika or harissa.
Essential combo: oregano + lemon + garlic. That combo screams Mediterranean Fish Tacos .
Equipment Needed
Essential tools only: large mixing bowl, small bowl, grater, nonstick skillet or grill, tongs or spatula, paper towels. Optional instant read thermometer.
Household alternatives: a cheese grater works as a microplane. A heavy skillet replaces a grill. A clean towel drains cucumber.
Oh my gosh, I once ruined tzatziki by skipping draining. Lesson learned. Pat everything dry. Rest the sauce 20 30 minutes .
Cook fish to 145° F ( 63° C) . You’ll thank me.
Cooking Method
I’ll be honest. I make Greek Tzatziki Fish Tacos - at least twice a month. They’re light, fast, and bright. My kitchen smells like lemon and dill. My partner always steals one.
Prep Steps
Get your mise en place. Grate and drain cucumber. Chop dill and tomatoes. Pat fish dry. Warm tortillas near the end.
Save time by multitasking. Make the tzatziki while the fish rests. Chill the sauce while you season the fish. Keep tools handy.
Safety first. Wash hands and surfaces after handling raw fish. Use a thermometer for peace of mind.
step-by-step Process
- Make the tzatziki. Grate cucumber, squeeze dry, mix with Greek yogurt, garlic, dill, lemon, and olive oil. Chill 20– 30 minutes .
- Season fish. Drizzle with olive oil and lemon. Sprinkle oregano, paprika, salt, and pepper. Let rest 5– 10 minutes .
- Heat skillet or grill over medium high. Add oil. Sear fish 3– 6 minutes per side until opaque.
- Check doneness. Fish flakes easily and reaches 145° F ( 63° C) . Remove and rest 2– 3 minutes .
- Warm tortillas briefly, about 30 60 seconds per side. Keep them covered.
- Assemble tacos. Spread tzatziki, add flaked fish, cabbage, tomatoes, red onion, and herbs.
Visual cues matter. Fish should be opaque. Tzatziki must be creamy, not watery. Tortillas should be soft with light char.
Pro Tips
Dry the fish and cucumber well. It makes a world of difference. Don’t overcrowd the pan. Cook in batches for a crisp crust.
Common mistakes: under draining cucumber and over seasoning the fish. Taste the tzatziki before serving. Adjust lemon and salt.
make-ahead: tzatziki holds for 2 3 days . Cooked fish is best same day. Leftover sauce jazzes up salads.
I love this for quick weeknight dinners. It nods to Skinnytaste Fish simplicity. Use corn tortillas for classic Corn Tortilla Fish Tacos or go grilled for Healthy Grilled Fish Tacos.
Honestly, these Mediterranean Fish Tacos beat takeout more than half the time. Try it and tell me what twist you add.
Recipe Notes
If you make Greek Tzatziki Fish Tacos - treat the tzatziki like a star. I once dumped wet cucumber straight in.
Disaster. Lesson learned: squeeze it dry. Julia Child said, people who love to eat are the best people. I agree.
Serving Suggestions
For pretty plates, use warm Corn Tortilla Fish Tacos stacked on a wooden board. Scoop a spoonful of Tzatziki Sauce down the center.
Add shredded cabbage and bright tomatoes. Sprinkle chopped dill and a drizzle of olive oil.
Pair with a simple Greek salad. Or try lemon herb rice. For drinks, a cold lager or a dry rosé works wonders.
These are basically tiny Mediterranean bites. Think Mediterranean Fish Tacos vibes. Honestly, they vanish fast.
Storage Tips
Refrigerate the tzatziki separately. It keeps well for 3 days . Store cooked fish in an airtight box. Eat within 2 days .
Freezing? Freeze raw seasoned fish for up to 1 month . Cooked fish freezes okay for a month too. Defrost slowly in the fridge.
Reheat gently in the oven. Warm at 350° F ( 175° C) for about 8– 10 minutes. Avoid the microwave. It makes fish rubbery.
Variations
For a dairy-free twist, use a plain dairy-free yogurt. That keeps the tang without lactose. Want vegetarian tacos? Roast spiced chickpeas instead of fish.
Seasonal swaps: summer adds grilled corn and tomatoes. Winter gets roasted peppers and pickled onions. Try a Lemon Oregano Fish Tacos spin or go smoky for Healthy Grilled Fish Tacos .
Nutrition Basics
Per serving, expect around 320 calories. High in protein. Good fats from olive oil and fish. Greek yogurt gives calcium and probiotics.
This is a lighter Fish Taco Sauce option. Think Healthy Fish Taco Sauce Greek Yogurt style. Also, herbs add antioxidants.
One quick stat: yogurt based sauces cut calories versus mayo by roughly half. Nice win for dinner.
Final thoughts: make the Dill Cucumber Tzatziki ahead. It tastes better the next day. I still snag leftovers for salads.
You’ll love how fresh and easy these are. Go on make a batch and impress someone.
Frequently Asked Questions
Why is my tzatziki watery and how can I fix it?
The most common cause is undrained cucumber grate it, then squeeze or press it in a towel or sieve until mostly dry before mixing with the Greek yogurt. Use thick Greek yogurt (2% or full fat) and chill the sauce for 20 30 minutes so the flavors meld and any remaining liquid is absorbed; if it’s still watery, drain a little off with a spoon.
A practical tip: salt the grated cucumber lightly, let it sit 5 10 minutes, then squeeze again it extracts extra water and concentrates the cucumber flavour.
Are Greek Tzatziki Fish Tacos - healthy? What should I know about the nutrition?
Yes this is a relatively light, protein forward meal: roughly ~320 kcal per serving with about 28 g protein, moderate fat from olive oil and yogurt, and carbs from the tortillas.
To make them leaner, use 2% yogurt, corn tortillas, skip optional feta or avocado, and watch added salt; for more calories or creaminess, choose full-fat yogurt and add avocado or extra olive oil.
They fit well into balanced diets and are rich in protein, calcium (from yogurt) and fresh vegetables for fiber and micronutrients.
What’s the best fish for Greek Tzatziki Fish Tacos - and can I swap in shrimp or a vegetarian option?
Firm, flaky white fish like cod, mahi-mahi, halibut or tilapia are ideal because they hold up when flaked into tacos and pair nicely with lemon and oregano. You can absolutely swap in shrimp (cook 2 3 minutes per side until opaque) or roasted spiced chickpeas or firm tofu for a vegetarian twist adjust cooking time and seasoning accordingly.
For sustainability and flavour, choose fresh or responsibly sourced frozen fish and keep pieces similar thickness so they cook evenly.
How do I get a good sear on the fish without overcooking it?
Pat the fillets dry, oil them lightly, and preheat a skillet or grill to medium-high so you get instant contact and a quick crust; avoid overcrowding the pan so steam doesn’t form.
Cook about 3 6 minutes per side depending on thickness the fish is done when it’s opaque and flakes easily, or reaches 145°F (63°C) internal temperature then rest 2 3 minutes before flaking.
Using a fish spatula and leaving a little space between fillets are small tricks that make a big difference.
Can I make these tacos ahead or freeze leftovers?
Make components ahead for best texture: tzatziki keeps well in the fridge for 2 3 days (stir before serving), shredded cabbage and chopped tomatoes stay fresh separately for 1 2 days, and cooked fish will keep 1 2 days refrigerated.
Avoid freezing tzatziki (yogurt can separate) but you can freeze cooked fish up to a month; thaw overnight and gently reheat in a skillet or oven to retain moisture. For parties, prep everything and warm tortillas plus assemble just before serving so everything stays crisp and bright.
Greek Tzatziki Fish Tacos Inspired By Skinnytast
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 320 kcal |
|---|---|
| Protein | 28 g |
| Fat | 11 g |
| Carbs | 28 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 480 mg |