Ingredients
12ozwhite fish fillets,such as cod, halibut, branzino, boneless skinless
1tspsalt,divided
1tbspall-purpose flour
1egg,large, beaten
½cuppanko crumbs
¼tspgarlic powder
¼tsporegano
olive oil spray
1tomato,diced
¼cupred onion,diced
3cupswhite cabbage,chopped
fresh dill,for topping
8flour tortillas,small, such as mission street taco flour tortillas, warmed
8lemon wedges,for serving
¾cupStonyfield Plain 0% Fat Greek Yogurt
⅓cupcucumber,grated, seeds and skin removed, from 1 medium
1garlic clove,small, crushed
1tspfresh lemon juice
½tbspfresh mint,chopped
½tbspfresh dill,chopped
¼tspkosher salt,plus ⅛ tsp
fresh black pepper,to taste
Preparation
Grate the cucumber with a box cheese grater.
Drain the liquid from the cucumber in a metal strainer, then use the back of a spoon to squeeze out any excess liquid.
Combine the cucumber with the yogurt, garlic, lemon juice, mint, dill, salt, and pepper in a bowl.
Once combined, place in the fridge to cool.
Season the fish with ½ teaspoon salt.
Cut the fish into 8 strips.
Place the flour on a plate, and the egg in a shallow bowl.
On another plate, combine the panko with the remaining ½ teaspoon salt, garlic powder, and oregano.
Preheat the air fryer to 400 degrees F.
Coat the fish pieces in the flour, shaking off the excess, then into the egg, then the panko breadcrumbs.
Place the breaded fish onto a board lined with parchment or wax paper.
Spray both sides of the fish with oil, then transfer them to the air fryer basket.
Cook in a single layer for 4 minutes, then turn and cook 2 to 3 more minutes, until golden and crisp.
Place ¼ cup of cabbage over each tortilla.
Top with a piece of fish, tzatziki sauce, tomatoes, red onion, and fresh lemon juice from wedges over everything.
Serve, and enjoy!
