Greek Fish Tacos
Put a fusion spin on a modern classic and serve up some tacos, stuffed with flaky white cod coated in Greek Sausage Seasoning, served with a topping of sweet and spicy Orange Salsa. This recipe works equally well with shrimp. You can also use shredded chicken or ground turkey to preserve the idea of lighter, Mediterranean style cuisine for non-seafood eaters, though these will take a few minutes longer to cook.
This meal could not be easier to put together. Cod fillets cook in about five minutes; once they are cooked through you just need to chop them and into the taco shells they go. Have an array of your favorite toppings at the ready, so you can mix and match the textures and flavors that make tacos so much fun to eat.
1 pound deboned cod or other flaky white fish
1 Tablespoon Greek Sausage Seasoning
1 Tablespoon olive oil
8 crispy taco shells
Lettuce, onion, olive, cucumber, jalapeno, and feta cheese, or your favorite toppings
Lemon crema*
1 batch Orange Salsa
1. Coat cod thoroughly with Greek Sausage Seasoning. Set aside.
2. Heat oil in a pan over medium-high heat until it is shimmery. Lay fish fillet, skin side down, into pan. Let cook for three minutes, or until the fish starts turning opaque in the pan. Flip once, and cook for three more minutes. Remove from heat and set aside.
3. Prepare toppings: chop vegetables, crumble feta cheese, drain olives if necessary.
4. When fish is cool enough to handle, move to a cutting board and roughly chop into chunks. Using approximately 2 ounces of fish per taco, stuff into taco shells and top with vegetables and cheese.
5. Drizzle with lemon crema, and then top with Orange Salsa.
*To make lemon crema, mix 1/2 cup of sour cream with the zest and juice of 1/2 lemon. Add a pinch of Kosher Salt, if desired.
