Ingredients:

  • 1 cup (240g) Plain Greek Yogurt (full-fat recommended)
  • ½ medium Cucumber, peeled and grated (squeezed dry)
  • 2 Tbsp Fresh Dill, finely chopped
  • 2 cloves Garlic, minced or finely grated
  • 1 Tbsp Lemon Juice, freshly squeezed
  • 1 tsp Extra Virgin Olive Oil (Tzatziki)
  • Salt and Black Pepper, To taste
  • 5 lbs (680g) White Fish Fillets (Cod, Tilapia, or Haddock)
  • 2 Tbsp Extra Virgin Olive Oil (for searing)
  • 1 tsp Dried Oregano
  • ½ tsp Smoked Paprika
  • ½ tsp Garlic Powder
  • 1 tsp Lemon Zest
  • 8 Tortillas (Corn or Flour), standard 6-inch size
  • 1 cup Red Cabbage, thinly shredded
  • ¼ cup Red Onion, very thinly sliced
  • Crumbled Feta Cheese (Optional garnish)

Instructions:

  1. Prepare the Cucumber: Grate the cucumber (peeling is optional). Place the grated cucumber in a fine-mesh sieve or wrap tightly in a cheesecloth/clean tea towel. Squeeze hard to remove as much liquid as possible. This step is crucial for a thick sauce!
  2. Combine Tzatziki Ingredients: In a medium bowl, combine the strained yogurt, dried cucumber, minced garlic, fresh dill, lemon juice, olive oil, salt, and pepper.
  3. Chill the Tzatziki: Stir well until fully combined. Cover and refrigerate for at least 30 minutes to allow the flavours to marry and the sauce to thicken slightly.
  4. Prep the Fish: Pat the fish fillets completely dry with paper towels. This promotes a good sear.
  5. Seasoning Rub: In a small bowl, combine the dried oregano, smoked paprika, garlic powder, salt, pepper, and lemon zest.
  6. Coat the Fish: Rub the seasoning mixture evenly over both sides of the fish fillets.
  7. Sear the Fish: Heat 2 Tbsp of olive oil in a large non-stick pan or grill pan over medium-high heat until shimmering.
  8. Cook: Carefully place the fish in the hot pan. Sear for 3–4 minutes per side, depending on thickness, until golden brown on the exterior and cooked through (the flesh should flake easily with a fork).
  9. Rest and Flake: Remove the fish from the pan, let it rest for 2 minutes, then gently flake it into bite-sized chunks using a fork. Set aside.
  10. Warm the Tortillas: Heat the tortillas in a dry pan over medium heat for 30 seconds per side, or stack them wrapped in foil and warm them briefly in a 350°F (180°C) oven until pliable.
  11. Assemble the Tacos (Base): Lay out the warm tortillas. Start with a base of shredded cabbage and thinly sliced red onion.
  12. Finish Assembly: Top generously with the flaked Aegean fish. Spoon a good dollop of the chilled Tzatziki over the fish. Garnish with crumbled feta (if using) and extra fresh herbs. Serve immediately.