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5 from 1 vote

Greek Fish Tacos

These Greek fish tacos are full of all of the Greek ingredients we all love, and simple and healthier to prepare.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Greek
Keyword: gluten free

Ingredients

  • 1 pound firm white fish (I used mahi mahi but cod, tilapia, red snapper or catfish would also work)
  • salt and pepper
  • 1 tablespoon olive oil
  • 8 small soft flour or corn* tortillas
  • 2 cups shredded red or green cabbage
  • 1 cup cherry or grape tomatoes thinly sliced
  • 1 cup kalamata olives halved
  • 1 cucumber seeded and diced
  • 1/2 cup crumbled feta cheese
  • tzatziki sauce for topping

Instructions

  • Season both sides of the fish with a few generous pinches of salt and pepper.
  • Heat oil in a large saute pan over medium-high heat. Add the fish and cook for 2-4 minutes per side, until the fish is cooked through and opaque and flakes easily. (Cooking time will depend on the size/thickness of your fish.) Remove from heat and transfer fish to a separate plate. Use two forks to flake the fish into bite-sized pieces.
  • Assemble your tacos by layering the following on flour tortillas: cabbage, fish, tomatoes, olives and cucumber. Then top with feta and tzatziki to taste. Serve warm, with lemon wedges for a squeeze of juice.
  • *If you are making these gluten-free, use GF corn tortillas instead of flour. Since corn tortillas can tend to break easier, I recommend using two tortillas per taco and warming them before filling.
  • **All portions are just suggestions. You can use as much or as little of each topping as you’d like! :)