We have mouthwatering tatses of the Mediterranean. Packed with tender, perfectly seasoned fish, crisp, fresh vegetables, and a creamy, cucumbery tzatziki sauce, they are a delightful choice for lunch, dinner. Not only are these meals bursting with flavour, but they are also incredibly versatile. You can easily customize them with your choice of fish, swap out vegetables to suit your preferences, or even add a zesty squeeze of lemon to enhance the overall taste.
Ingredients
- 1 1/2 cup plain Greek Yogurt
- 1 cucumber, peeled, seeded, and chunked
- 1 tbsp Freh Dill and oregano
- 1 clove garlic
- 2 tbsp lemon juice
- pinch of sea salt and ground black pepper
- 1 tbsp olive oil
- 2 Tilapia fillets cut into 1/2-inch strips
- 2 tbsp sliced Kalamata Olives
- 3 Pittas, cut in half
- 2 cups sliced romaine lettuce
- 1 large tomato, chopped
Instructions
- In a food processor or blender, lightly pulse yogurt, cucumber, dill, garlic, 1/2 tsp lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper, leaving mixture chunky. Refrigerate tzatziki sauce until ready to use.
- In a large skillet, heat olive oil over medium heat. Sprinkle fish with remaining salt, pepper, and the oregano. Add fish to skillet, and cook 3 to 4 minutes per side, or until it flakes easily with a fork. Pour remaining lemon juice over fish about 2 minutes before the end of the cooking time; remove from pan and let cool slightly.
- Open each pitta and, distributing evenly, fill with lettuce, tomato, and fish.
- Top with tzatziki sauce and olives; serve immediately.