Tzatziki Fish Tacos

Ingredients

• Cod

  Fish, atlantic, raw

  12 oz or 340g

• Salt

  Table

  1 tsp or 6g

• Wheat flour

  White, all-purpose, unenriched

  1 tbsp or 8g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Bread crumbs

  Dry, grated, plain

  ½ cup or 54g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Oregano

  Spices, dried

  ¼ tsp, ground or 0.5g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Red Onion

  Freshdirect

  ½ small raw or 35g

• Cabbage

  Raw

  2 cup, chopped or 178g

• Tortillas

  Ready-to-bake or -fry, flour

  8 tortilla, small or 240g

• Nonfat greek yogurt

  Nonfat, plain

  ¾ cup or 180g

• Cucumber

  Peeled, raw

  ½ cup, pared, chopped or 67g

• Garlic

  Raw

  1 clove or 3g

• Lemon juice

  Raw

  1 tsp or 5g

• Dill

  Fresh

  ½ tbsp or 0.3g

• Pepper

  Spices, black

  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.