Greek Tilapia Tacos with Tzatziki
and cucumber and tomato salsa

Name: Greek Tilapia Tacos with Tzatziki
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 tsp Oregano, dried; 1/2 tsp Paprika; 1/2 tsp Salt; 1/4 tsp Black pepper; 1 lb Tilapia (sub any white fish); 1 Tbsp Oil, olive; 1 Lemons, wedges; 12 Tortillas, taco-sized flour or corn; 2 oz Baby spinach; 2 cloves Garlic, chopped; 6 leaves Mint, finely chopped; 4 oz Cucumbers, grated; 1 cup Yogurt, plain or Greek; 1/2 tsp Lemon zest; 1/4 Onions, medium red, diced; 1 1/2 cups Tomatoes, cherry or grape, halved; 12 oz Cucumbers, diced; 2 tsp Vinegar, red or white wine; 2 tsp Oil, olive

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

These tacos are a friendly reminder that there are no rules when it comes to how you fill them! We used Greek flavor inspiration to fill these tacos with lightly seasoned fish, fresh cucumber and tomato salsa, and a super creamy yogurt sauce.

Proteins

Fish, non-canned

Cuisines

European - Mediterranean

Ingredients

Metric

Servings:

Greek Tilapia Tacos:

Oregano, dried - 1 tsp
Paprika - 1/2 tsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Tilapia - 1 lb (sub any white fish)
Oil, olive - 1 Tbsp
Lemons - 1 , wedges
Tortillas, taco-sized flour or corn - 12
Baby spinach - 2 oz

Tzatziki:

Garlic - 2 cloves , chopped
Mint - 6 leaves , finely chopped
Cucumbers - 4 oz , grated
Yogurt, plain or Greek - 1 cup
Lemon zest - 1/2 tsp

Cucumber and Tomato Salsa:

Onions, medium red - 1/4 , diced
Tomatoes, cherry or grape - 1 1/2 cups , halved
Cucumbers - 12 oz , diced
Vinegar, red or white wine - 2 tsp
Oil, olive - 2 tsp

Prep

Make seasoning for fish - (If prepping right before cooking, get oven heating before continuing with prep.) Combine oregano, paprika, salt, and black pepper. (Can be done up to 5 days ahead)
Onions / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Mint / Cucumbers (portion for tzatziki) - Prep as directed and combine. (Can be done up to 3 days ahead)
Make tzatziki - Combine garlic, mint, cucumbers (portion for tzatziki), yogurt, and lemon zest. (Can be done up to 3 days ahead)
Fish - Rinse and pat dry. Place in a baking dish and drizzle olive oil (portion for tacos) over top. Sprinkle seasoning over fish.
Lemons / Tomatoes / Cucumbers (portion for salsa) - Prep as directed. Store lemon wedges in one container. Combine tomatoes and cucumbers in another container.
Make salsa - Combine tomatoes, cucumbers (portion for salsa), onions, vinegar, and olive oil (portion for salsa). Season with some salt and pepper.

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Make

Heat oven to 425F / 218C.
Transfer baking dish with fish to heated oven. Bake until fish flakes easily with a fork, 10 to 15 minutes (depending on thickness).
When fish is finished cooking, warm tortillas according to package directions.
Slice or shred fish into bite-sized pieces. Squeeze half the lemon wedges over the fish.
Assemble tacos by filling tortillas with spinach, fish, tzatziki, and some salsa. Serve any remaining salsa and lemon wedges on the side. Enjoy!

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