Tzatziki Fish Tacos have a Greek twist! Made with breaded white fish filet topped with mint tzatziki sauce.

Ingredients

• 12 ounces boneless (skinless white fish fillets such as cod, halibut, branzino)
• 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
• 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)
• 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)
• 1 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)

Directions

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.