Tzatziki Fish Tacos

Ingredients

For the fish

• 12 ounces boneless, skinless white fish fillets such as cod, halibut,
• 1 teaspoon salt, divided
• 1 tablespoon all-purpose flour
• 1 large egg, beaten
• 1/2 cup panko crumbs
• 1/4 teaspoon garlic powder
• 1/4 teaspoon oregano
• olive oil spray

For the tacos

• 1 tomato, diced
• 1/4 cup diced red onion
• 3 cups chopped white cabbage
• fresh dill, for topping
• 8 small flour tortillas, warmed (such as mission street taco flour tortillas)
• 8 lemon wedges, for serving

Mint Tzatziki sauce

• 3/4 cup Stonyfield Plain 0% Fat Greek Yogurt
• 1/3 cup grated cucumber, seeds and skin removed (from 1 medium)
• 1 small clove garlic, crushed
•  teaspoon fresh lemon juice
• 1/2 tablespoon fresh mint, chopped
• 1/2 tablespoon fresh dill, chopped
• 1/4 + 1/8 teaspoon kosher salt
• fresh black pepper, to taste

Instructions

1. Place cucumber in a mini food processor or grate with a box cheese grater. Drain the liquid from the cucumber in a metal strainer and use the back of a spoon to help squeeze out any excess liquid.
2. Combine with the yogurt, garlic, lemon juice, mint, dill, salt, pepper and refrigerate until read to eat.
3. Season fish with 1/2 teaspoon salt. Cut into 8 strips.
4. Place flour on a plate and egg in a shallow bowl. On another plate, combine panko with remaining 1/2 teaspoon salt, garlic powder and oregano.

Air Fryer Method

1. Preheat the air fryer to 400F. Coat the fish pieces in the flour, shaking off the excess, then into the egg, then into the panko and onto a board lined with parchment or wax paper. Spray both sides of the fish with oil then transfer to the basket and cook in a single layer 4 minutes, turn and cook 2 to 3 more minutes, until golden and crisp.

Oven Method

1. Preheat the oven to 425F. Coat the fish pieces in the flour, shaking off the excess, then into the egg, then into the panko and onto a board lined with parchment or wax paper. Spray both sides of the fish with oil then transfer to a baking sheet and cook in a single layer 5 to 6 minutes, turn and cook 5 to 6 more minutes, until golden and crisp.
2. To serve, place 1/4 cup cabbage over each tortilla, top with a piece of fish, tzatziki, tomatoes, red onion and squeeze fresh lemon juice over everything.