HOW TO MAKE GREEK TZATZIKI RECIPES

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TZATZIKI - DELICIOUS HEALTHY RECIPES MADE WITH REAL FOOD



Tzatziki - Delicious Healthy Recipes Made with Real Food image

My easy recipe for Tzatziki sauce made with Greek yogurt, cucumbers and garlic. I add this to souvlakis, gyros or grilled pita chips!

Provided by Gina

Categories     Appetizer

Total Time 75 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 7

8 oz fat-free Greek yogurt (use full fat for Keto)
1 small cucumber (peeled and seeded (1 cup grated and squeezed dry))
1 clove garlic (crushed)
1 tsp lemon juice
1 tbsp fresh dill (chopped)
1 tbsp fresh chives (chopped)
kosher salt and fresh pepper

Steps:

  • Strain the yogurt using a metal strainer or a coffee filter for a few hours to remove as much liquid as possible. Set aside.
  • Scoop seeds out of the cucumber with a small spoon. Place cucumber in a mini food processor or grate with a box cheese grater. Drain the liquid from the  cucumber in a metal strainer and sprinkle with a little salt (this helps release the liquid). You may want to use the back of a spoon to help squeeze out any excess liquid.
  • Combine strained cucumber, garlic, yogurt, salt, pepper, lemon juice, dill, chives and refrigerate at least 1 hour before serving.
  • Makes about 2 cups. Store in refrigerator for about a week.

Nutrition Facts : ServingSize 1 /4 cup, Calories 18 kcal, CarbohydrateContent 1.7 g, ProteinContent 2.6 g, FiberContent 0.1 g

GREEK TZATZIKI FISH TACOS - SKINNYTASTE



Greek Tzatziki Fish Tacos - Skinnytaste image

Tzatziki Fish Tacos have a Greek twist! Made with breaded white fish filet topped with mint tzatziki sauce.

Provided by Gina

Categories     Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 22

12 ounces boneless (skinless white fish fillets such as cod, halibut, branzino)
1 teaspoon salt (divided)
1 tablespoon all-purpose flour
1 large egg (beaten)
1/2 cup panko crumbs
1/4 teaspoon garlic powder
1/4 teaspoon oregano
olive oil spray
1 tomato (diced)
1/4 cup diced red onion
3 cups chopped white cabbage
fresh dill (for topping)
8 small flour tortillas (warmed (such as mission street taco flour tortillas))
8 lemon wedges (for serving)
3/4 cup Stonyfield Plain 0% Fat Greek Yogurt
1/3 cup grated cucumber (seeds and skin removed (from 1 medium))
1 small clove garlic (crushed)
1 teaspoon fresh lemon juice
1/2 tablespoon fresh mint (chopped)
1/2 tablespoon fresh dill (chopped)
1/4 + 1/8 teaspoon kosher salt
fresh black pepper (to taste)

Steps:

  • Place cucumber in a mini food processor or grate with a box cheese grater. Drain the liquid from the cucumber in a metal strainer and use the back of a spoon to help squeeze out any excess liquid.
  • Combine with the yogurt, garlic, lemon juice, mint, dill, salt, pepper and refrigerate until read to eat.
  • Season fish with 1/2 teaspoon salt. Cut into 8 strips.
  • Place flour on a plate and egg in a shallow bowl. On another plate, combine panko with remaining 1/2 teaspoon salt, garlic powder and oregano.
  • Air Fryer Method:
  • Oven Method:

Nutrition Facts : ServingSize 2 tacos, Calories 350 kcal, CarbohydrateContent 44 g, ProteinContent 31 g, FatContent 5 g, SaturatedFatContent 2 g, CholesterolContent 98 mg, SodiumContent 919 mg, FiberContent 5 g, SugarContent 5 g

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