Though Mexico may be best known for fish tacos, the idea of layering on Greek flavors makes a whole lot of sense. Fish is a hugely popular food throughout the Mediterranean and a mainstay of Greek cuisine. So why not wrap the flavors of Greece into a taco for a delightful little hybrid? My family loves fish tacos and adores Greek salads, so now here is the marriage of two beloved foods.
If you have time to marinate the fish in the fridge for a few hours great. If not, this whole meal can be on the table in half an hour. I like serving these sauteed fish tacos with a Greek orzo salad to round out the meal. I’ll make a batch of Tzatziki for these tacos. And, if you have extra tzatziki, that may inspire you to make some Greek lamb kabobs or Greek Roasted Chicken Thighs to use it up later in the week.
Let each diner select their favorite toppings and create their own perfect fish tacos. Also, see How to Warm Tortillas!
Table of Contents
Greek FishTaco Ingredients
- Olive oil – Adds a smooth base to the marinade.
- Lemon juice – Brightens the fish with a fresh acidity.
- Garlic – Mince the garlic finely before adding it to the marinade.
- Thyme – I like using fresh thyme for the best herby flavor. Dried thyme will work, too, but use half of the amount in the recipe if using dried.
- Oregano – A classic Greek herb.
- Fish – Any flaky white fish will work with this recipe.
- Tortillas – Corn or flour tortillas are fine. And don’t forget to warm them up!
- To serve – Lettuce, lemon wedges, tomato salsa, feta cheese, Greek olives, and Tzatziki are my suggested toppings. Feel free to add other toppings or leave some of these out according to your preferences.
How to Make Greek-Style Fish Tacos
- Marinate the fish: Mix together the olive oil, lemon juice, garlic, thyme, oregano, salt, and pepper. Then coat the fish in the marinade and refrigerate for 2 to 4 hours.
- Warm the tortillas: Cook the tortillas in a hot skillet until warmed through and cover to keep warm until serving.
- Cook the fish: Sauté the fish in a hot pan for about 5 minutes or until cooked all the way through and starting to brown. Remove from the heat and break the filets up into small pieces.
- Serve: Assemble the tacos with a few pieces of fish in each tortilla. Add the desired toppings.
For sautéed fish tacos like this one, I like to use a lean white fish for its delicate flavor and flaky texture. Some of the best choices are perch, cod, halibut, or red snapper. Buy the fish in filets for the easiest preparation, and make sure to purchase your fish from a fishmonger or a fish counter with high turnover.
I like to mix up a quick Tzatziki sauce for these Greek-style fish tacos with cucumber, fresh mint and oregano, garlic, yogurt, lemon juice, and olive oil. If you don’t have the time to make the tzatziki that’s ok. If you can find it pre-made, awesome, you are good to go. Or just mix a little bit of sour cream or plain Greek yogurt with a bit of lemon or lime juice. And if you can, serve the tacos with wedges of citrus for squeezing.
Make Ahead and Storage
You can make the fish up to 2 days ahead of time. Store it in the refrigerator, and warm it in a pan over medium-low heat until warmed through.
What to Serve With Greek Fish Tacos
More Seafood Recipes
- Scallop Ceviche
- Italian Tuna Salad
- Pan-Seared Fish with Peppers and Caper-Olive Pesto
- Roasted Cajun Cod
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Greek Fish Tacos
- 1 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic (finely minced)
- 1 teaspoon chopped fresh thyme leaves
- ½ teaspoon dried oregano
- Kosher salt and freshly ground pepper (to taste)
- 1 ½ pounds flaky white fish filets (such as cod, halibut, perch, scrod, red snapper
- 12 6-inch corn or flour tortillas
To Serve (pick and choose)
- Shredded romaine lettuce
- Lemon wedges
- Chopped tomatoes
- Crumbled feta cheese
- Chopped Greek olives
- Combine the olive oil, lemon juice, garlic, thyme, oregano, salt, and pepper in a container. Add the fish filets, turn to coat, and marinate, covered in the refrigerator, for 2 to 4 hours.
- Heat a large skillet over medium-high heat. Cook the tortillas one at a time for 15 seconds on each side until pliable, browned in spots, and warmed through. Stack the tortillas on a plate as they are cooked, and cover with a clean dish towel to keep them warm.
- Return the pan to medium-high heat. Remove the fish from the marinade, allowing excess to drip back into the container, and add the fish without crowding (cooking it in batches if necessary). Discard the marinade. Sauté until cooked through, turning it as needed, about 5 minutes in all. The pieces may fall apart a little as you cook them; that’s perfectly fine. Place them on a serving plate and use a fork to pull the pieces into bite-sized pieces.
- Serve the fish, tortillas, and the toppings you like. Let everyone assemble their own tacos.
Nutrition information is automatically calculated, so should only be used as an approximation.