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

Instructions:

  1. Prepare the tzatziki: grate the cucumber, place in a fine sieve or clean kitchen towel, and squeeze out excess water until only the cucumber solids remain.
  2. In a bowl combine Greek yogurt, drained cucumber, minced garlic, olive oil, lemon juice, dill and mint (if using), salt and pepper; taste and adjust seasoning.
  3. Refrigerate the tzatziki at least 20–30 minutes to let flavors meld (optional but recommended).
  4. Season the fish: pat fish dry with paper towels, drizzle with oil and lemon juice, and sprinkle oregano, paprika, salt and pepper evenly on both sides; let sit 5–10 minutes at room temperature.
  5. Cook the fish: heat a skillet or grill over medium-high heat with a little oil if using a skillet. Cook fish 3–6 minutes per side depending on thickness until opaque and flaky and reaches an internal temperature of 145°F (63°C). Remove and rest 2–3 minutes, then flake into bite-size pieces with a fork.
  6. Warm the tortillas on a dry skillet, grill, or in the oven wrapped in foil until pliable and lightly charred in spots (about 30–60 seconds per side); keep covered to stay warm.
  7. Assemble the tacos: spread 1–2 Tbsp (15–30 g) tzatziki on each tortilla, add flaked fish, top with shredded cabbage, tomatoes, red onion (if using), and sprinkle fresh herbs and optional feta or avocado.
  8. Finish with a squeeze of lemon and an extra drizzle of tzatziki if desired, and serve immediately with lemon wedges.