Fish Tacos with a Greek Yogurt White Sauce

There are days when I just crave Mexican food. Growing up in San Diego it’s just the easiest go to meals. My favorite fish tacos are from Rubio’s but sometimes homemade are just so much more appetizing. Let’s start with a pico de gallo salsa. Here’s what you’ll need:

Salt, pepper, cilantro, onion, jalapeno, tomato & lime. Dice that all together and you get a nice salsa to compliment the meal.

Next you’ll need some cabbage. I like to julienne my cabbage thin so that any light dressing I use in it gets the bite you need to accent the meal. After you julienne the cabbage, set it aside and make a light dressing consisting of vinegar, salt & sugar. Toss in your cabbage to coat.

Let’s start the white sauce. Most fish tacos use a sort of tartar sauce. We won’t do that here. I use equal parts greek style yogurt and mayo. Other seasoning consist of cumin, cayenne pepper, dill, oregano and juice of 1 lime. I like putting my sauces in squirt bottles so when you dress the taco it looks delicious!

Now onto the fish. I grab Tilapia from Costco’s refrigerated section, not the frozen section.

Prepare 3 side dishes. One all purpose flour, 2 beaten eggs and some panko (Japanese) bread crumbs.

To season your fish as you dredge them in flour, egg and bread crumbs, first season with salt, pepper and granulated garlic. Slice the tilapia in half so you have manageable pieces to use per taco.

Once they are all breaded, heat some vegetable oil. You can test to see whether the oil is hot enough to start by tossing in a piece of bread crumb into the oil. If it starts to fizzle, you’re ready to begin.

Now that you have all your components in front of you, you can begin the assembly line. Fish on top of a tortilla. Add the cabbage and pico de gallo salsa and squirt the greek yogurt white sauce over. If you have any other salsa to add you can very well do so. I plan to do a blog on this particular salsa below in a future entry.

Fish Tacos with a Greek Yogurt White Sauce
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Fish Tacos with a Greek Yogurt White Sauce

by mjbarias


Greek Yogurt White Sauce

  • ½ c greek yogurt
  • ½ c mayo
  • ½ tsp cumin
  • ¼ tsp cayenne pepper
  • ½ tsp dill weed
  • ½ tsp oregano
  • ½ tsp pepper
  • ½ tsp salt
  • 1 lime juiced

Pico de Gallo Salsa

  • 2 tomatoes diced
  • ½ onion diced
  • ¼ c cilantro chopped
  • 1 jalapeno minced (or ½ depending on your tolerance)
  • 1/2 lime juiced
  • salt
  • pepper


  • ¼ c vinegar
  • 2 T sugar
  • ¼ tsp salt
  • ½ cabbage julienned
  • Corn tortillas
  • Tilapia
  • ½ c flour
  • 2 eggs beaten
  • 1 c panko bread crumbs
  • Granulated garlic
  • Salt
  • Pepper


Prepare the greek yogurt white sauce first. Combine all ingredients and place in a squirt bottle. Same goes with your pico de gallo salsa. Dice all ingredients and place in a bowl. Salt and pepper to taste. To prepare the dressing for the cabbage to slightly marinate, combine vinegar, sugar and salt. Add julienned cabbage to mixture and toss.

Slice a tilapia filet in half. Season each side with salt, pepper and granulated garlic. Dredge each side with flour, then egg, then bread crumbs and set aside to fry. In a pan add vegetable oil and check to see if oil is ready by throwing a piece of bread crumb in the oil. If it starts to sizzle the oil is ready. Brown each side of the fish and set aside to rest.

Start to assemble your tacos and you’re done! Enjoy!