Tzatziki Fish Tacos

Ingredients

• Atlantic cod

  raw

  12 oz or 340g

• Salt

  table

  1 tsp or 6g

• All-purpose flour

  white, unenriched

  1 tbsp or 8g

• Egg

  whole

  1 large or 50g

• Breadcrumbs

  dry, grated, plain

  ½ cup or 54g

• Garlic powder

  ¼ tsp or 0.8g

• Oregano

  dried

  ¼ tsp, ground or 0.5g

• Cooking spray

  Pam brand

  1 spray , about 1/3 second or 0.3g

• Tomatoes

  red, raw

  1 medium whole or 123g

• Red onion

  ½ small raw or 35g

• Cabbage

  raw

  2 cup, chopped or 178g

• Flour tortillas

  8 tortilla, small or 240g

• Greek yogurt

  plain, whole fat

  ¾ cup or 180g

• Cucumber

  raw, peeled

  ⅓ cup, pared, chopped or 44g

• Garlic

  raw

  1 clove or 3g

• Lemon juice

  1 tsp or 5g

• Dill

  ½ tbsp or 0.3g

• Black pepper

  ground

  1 dash or 0.1g

Directions

1. Preheat the oven to 425°F.
2. Grate the peeled and seeded cucumber using a box grater or food processor. Drain the liquid using a metal strainer, pressing with the back of a spoon to remove excess moisture.
3. Combine the drained cucumber with yogurt, crushed garlic, lemon juice, dill, a quarter of the salt, and pepper. Refrigerate until ready to use.
4. Season the cod with half of the remaining salt and cut into strips.
5. Place flour on a plate and beaten egg in a shallow bowl. Mix breadcrumbs with remaining salt, garlic powder, and oregano on another plate.
6. Coat the fish strips in flour, then egg, then breadcrumb mixture. Spray with oil and bake for 5-6 minutes, turn, and bake for another 5-6 minutes until golden.
7. To serve, place shredded cabbage on each tortilla, top with fish, tzatziki sauce, diced tomatoes, and red onion.