The fact that my kids are highly into fish tacos is a source of great pleasure (once the surprise wore off).
The fish taco gained approval in the winter of ….l et’s say 2007 or so during a visit to Gary’s parents in Florida. The 4 of us took a little day trip to a pretty restaurant Gary likes on the beach in West Palm, the boys were starving, we ordered a slew of dishes, and suddenly the boys were eating fish tacos.
And the love of fish tacos lasted! And I believe without a hiatus! (Most foods that gain approval go on to lose and regain and lose and regain approval several times …. don’t even get me started on their rocky relationship with the Brussels sprout.
They are also highly into Greek salads, so now here is the marriage of two beloved foods. And as your surely know by now, getting the kids into the kitchen to help make the dish gives the dish a better chance of being eaten. Let them help select toppings, mix up the marinade for the fish, slice lettuce chop, olives with an age-appropriate knife, mix up the tzatziki, and create their own fish tacos.
If you don’t have the time to make the tzatziki that’s ok (recipe follows). If you can find it pre-made, awesome, you are good to go or a little bit of sour cream or plain Greek yogurt is fine. If you can mix the sour cream that with a bit of lemon or lime juice, or just remember to put out wedges of citrus for squeezing over the tacos, you’re good.
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
- Coarse salt and freshly ground pepper to taste
- 1 ½ pounds perch fillets or other flaky white fish filets, such as cod, halibut or red snapper
- 12 6-inch corn or flour tortillas
- Shredded romaine lettuce
- Lemon wedges
- Chopped tomatoes salsa or pico de gallo (optional)
- Crumbled feta cheese
- Chopped Greek olives
- Tzatsiki to serve, optional; recipe follows
- Combine the olive oil, lemon juice, garlic, thyme, oregano and 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.
TzatzikiLeftover tzatziki makes a great accompaniment to grilled meats and kebabs of all kinds. 1 seedless cucumber
3 tablespoons chopped mint
1 shallot, minced
1/2 cup crème fraiche
1 tablespoon heavy cream
1 tablespoon extra virgin olive oil
Kosher or coarse salt and freshly ground pepper to taste 1. Chop the cucumber on a cutting board with a sharp knife. In a bowl combine the mint, shallot, crème fraiche, heavy cream, olive oil, and salt and pepper. Add the cucumber to the bowl and stir to combine well. Refrigerate for up to 3 hours before serving.
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