What You'll Need:
1 1/2 cups 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 pounds tilapia or catfish, cut into 1/2-inch strips
1 teaspoon dried oregano
3 (6-inch) pitas, cut in half
2 cups sliced romaine lettuce
1 large tomato, chopped
2 tablespoons sliced Kalamata olives
What To Do:
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 pita pocket and, distributing evenly, fill with lettuce, tomato, and fish. Top with tzatziki sauce and olives; serve immediately.