Ingredients:

  • 1/2 medium English Cucumber, seeded and grated (must be drained)
  • 1 teaspoon Coarse Sea Salt (for drawing out moisture)
  • 1 cup Full Fat Greek Yogurt
  • 2 tablespoons Fresh Dill, chopped (plus extra for garnish)
  • 1 tablespoon Fresh Lemon Juice
  • 1 small Garlic Clove, minced
  • Black Pepper, to taste
  • 1 lb Firm White Fish Fillets (Cod, Haddock, or Halibut)
  • 1 tablespoon Extra Virgin Olive Oil (for cooking/searing)
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Smoked Paprika
  • 1/2 teaspoon Garlic Powder
  • Kosher Salt & Pepper, to taste
  • 2 cups Red Cabbage, shredded (thinly sliced)
  • 1/4 cup Red Onion, thinly sliced
  • 1 tablespoon Fresh Dill, chopped
  • 1 tablespoon Olive Oil
  • 1 tablespoon Lemon Juice
  • 8 Small Corn Tortillas
  • Crumbled Feta Cheese (Optional garnish)

Instructions:

  1. Grate the cucumber and toss it thoroughly with 1 teaspoon of salt. Place the salted cucumber mixture into a cheesecloth or a clean kitchen towel.
  2. Twist the cloth tightly over the sink and press firmly to extract as much liquid as possible. This step is critical for thick Tzatziki—don't skimp on the effort!
  3. In a medium bowl, combine the drained cucumber, Greek yogurt, minced garlic, 2 tablespoons of dill, lemon juice, salt, and pepper.
  4. Cover the Tzatziki and refrigerate for at least 30 minutes to allow the flavours to meld and the sauce to thicken further.
  5. In a separate bowl, combine the shredded red cabbage and sliced red onion.
  6. Drizzle the cabbage mixture with 1 tablespoon of olive oil, 1 tablespoon of lemon juice, and 1 tablespoon of chopped dill. Season lightly with salt and pepper. Toss well and set aside.
  7. Pat the fish fillets very dry with paper towels. In a small bowl, combine the oregano, smoked paprika, garlic powder, salt, and pepper. Rub the seasoning generously onto both sides of the fish.
  8. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Carefully place the fish fillets in the pan.
  9. Cook undisturbed for 3–4 minutes until a golden crust forms. Flip the fish and cook for another 4–6 minutes, or until the fish flakes easily with a fork and the internal temperature reaches 145°F (63°C).
  10. Remove the fish from the heat and let it rest for 5 minutes. Use two forks to gently break the fish into large, taco-friendly flakes.
  11. Warm the tortillas briefly in a dry pan, on a griddle, or wrapped in foil in a 350°F (180°C) oven until pliable and hot.
  12. Spread a generous layer of chilled Tzatziki sauce inside each warm tortilla. Top with a portion of the flaked seasoned fish, then pile high with the Lemon-Dill Slaw.
  13. Finish with a sprinkle of crumbled feta (if using) and extra fresh dill. Serve immediately.