So every once in awhile, I create a recipe that immediately shoots to the top of my "Absolute Favorites" list. Usually, it's something I throw together without much thought, and then ends up completely astounding me with its deliciousness.
This recipe is absolutely fantastic and was the result of a long love affair with gyros. I can still remember the first one I ever had - I was about 11 or 12, and we were still living in Nairobi, Kenya. A new Greek stand went into the mall that had just been built down the street (the first in the country, ya'll) and we just had to try it. Their gyros had about 4 different sauces on them and were OUTSTANDING. They also made a falafel that was pretty close to heaven. But when I gave up meat, I sadly said goodbye to the goodness of the gyro. It wasn't until my mother, who is also a vegaquarian, convinced our local spot to make a gryo with grilled mushrooms, onions, and peppers that the hope came alive again.
I was on my way to the grocery store and was kicking over some ideas in my head when it hit me - a fish gyro. I wanted to make it a little more healthy and less carb-y, so I wrapped it all in a nice large Boston lettuce leaf. Whoa. First of all, the tzatziki sauce is fantastic. If you make nothing else, make the sauce. It's perfect on the fish, but it would make a fantastic salad topping or dip for fresh vegetables. Now pair it with the seasoned fish, and you have yourself a wonderful meal. I mean, look at it....
Fish Gyros with Cucumber Tzatziki Sauce
Tzatziki Sauce 4 oz plain yogurt 1/3 c diced cucumber 1 clove garlic, minced 1/4 tsp crushed red pepper 1/4 tsp salt pinch sugar 1/4 c fresh cilantro, minced
1 pound tilapia filets Salt, pepper, Italian seasoning, and ground coriander
Combine all ingredients for the sauce in a small bowl, and allow to chill in the fridge for an hour or so. Season fish filets with spices and cook by preferred method. (I threw mine in the oven at 375 degrees for about 10-12 minutes). Serve fish with diced fresh tomatoes and onions, topped with tzatziki sauce, and wrap in a large washed leaf of Boston lettuce. Enjoy!