Ingredients
- 1 1/2 cup plain Greek yogurt
- 1 cucumber, peeled, seeded, and chunked
- 1 tablespoon fresh dill
- 1 clove garlic
- 2 tablespoons plus 1/2 teaspoon lemon juice, divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1 tablespoon olive oil
- 1 1/2 pound tilapia or catfish, cut into 1/2-inch strips
- 1 teaspoon dried oregano
- 2 tablespoons sliced Kalamata olives
- 3 (6-inch) pittas, cut in half
- 2 cups sliced romaine lettuce
- 1 large tomato, chopped
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Instructions
- In a food processor or blender, lightly pulse yogurt, cucumber, dill, garlic, 1/2 teaspoon 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.