Tzatziki Fish Tacos

Ingredients

• Cucumber

  Peeled, raw

  ½ cup, pared, chopped or 67g

• Nonfat greek yogurt

  Nonfat, plain

  12 tbsp or 180g

• Garlic

  Raw

  1 clove or 3g

• Lemon juice

  Raw

  1 tsp or 5g

• Dill

  Fresh

  2 tsp or 0.4g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cod

  Fish, atlantic, raw

  12 oz or 340g

• 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

• Tortillas

  Ready-to-bake or -fry, flour

  8 tortilla, small or 240g

• Cabbage

  Raw

  2 cup, shredded or 140g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Red Onion

  Freshdirect

  ½ small raw or 35g

Directions

1. Preheat the oven to 425°F.
2. Grate the peeled cucumber using a box grater or food processor. Drain excess liquid using a metal strainer, pressing with a spoon.
3. Combine the drained cucumber with yogurt, crushed garlic, lemon juice, dill, a quarter of the salt, and pepper. Refrigerate until needed.
4. Season the cod with half of the remaining salt and cut into strips.
5. Place flour on a plate, beaten egg in a shallow bowl, and mix breadcrumbs with remaining salt, garlic powder, and oregano on another plate.
6. Coat fish strips in flour, then egg, then breadcrumb mixture. Spray with oil and bake for 5-6 minutes, turn, and bake 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.