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Tilapia Gyros

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Tilapia Gyros
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  • Prep 25 min
  • Total 50 min
  • Servings 4
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Switch up your Greek gyros! Instead of the classic roasted lamb filling, bite into our crunchy oven-baked fish version with homemade tzatziki sauce.
By Betty Crocker Kitchens
Updated Sep 20, 2016

Ingredients

Tzatziki

  • 1/4 cup plain fat-free Greek yogurt
  • 2 tablespoons finely chopped cucumber
  • 1 tablespoon finely chopped red onion
  • 1 teaspoon chopped fresh dill weed or mint leaves

Baked Greek Tilapia

  • 2/3 cup Progresso™ plain panko crispy bread crumbs
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg
  • 4 tilapia fillets or other mild-flavored, medium-firm fish fillets (3 oz each)
  • Cooking spray

Pita Bread and Fillings

  • 4 whole wheat pita breads (6 inch)
  • 4 leaves leaf lettuce, washed and patted dry with paper towels, torn
  • 1/2 cup thinly sliced cucumber
  • 2 plum (Roma) tomatoes, seeded and coarsely chopped
Make With
Make With
Progresso Breadcrumbs

Steps

  • 1
    Heat oven to 425° F. Spray cookie sheet with cooking spray. In small bowl, mix Tzatziki ingredients. Cover and refrigerate until serving time.
  • 2
    In small shallow dish, mix bread crumbs, lemon peel, oregano, salt and pepper. Place egg in another shallow dish; beat with fork. Dip 1 fish fillet into egg; shake off excess. Coat both sides with bread crumb mixture; shake off excess crumbs, and place on cookie sheet. Repeat with remaining fish fillets. Spray tops of breaded fish with cooking spray. Wrap pita breads in foil.
  • 3
    Bake fish 20 to 25 minutes or until fish flakes easily with fork, placing foil-wrapped pita breads in oven last 10 minutes of bake time.
  • 4
    To serve, place lettuce leaf on half of each pita bread. Top with fish fillet, cucumber and tomato. Drizzle with tzatziki; fold other half of pita breads over fillings.

Tips from the Betty Crocker Kitchens

  • tip 1
    Tzatziki sauce is a traditional Greek yogurt-based sauce with cucumber and mint. If you don't want to make it, look for it in the refrigerated section of the deli area of large supermarkets.
  • tip 2
    When cooked, the lean white flesh of the tilapia is sweet, mild, tender and has no "fishy" flavor. The tilapia at your market may be from a fish farm in this country or from the fresh waters of Colombia or Costa Rica.

Nutrition

350 Calories, 6g Total Fat, 27g Protein, 46g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
60
Total Fat
6g
10%
Saturated Fat
1 1/2g
6%
Trans Fat
0g
Cholesterol
85mg
28%
Sodium
680mg
28%
Potassium
490mg
14%
Total Carbohydrate
46g
15%
Dietary Fiber
5g
19%
Sugars
3g
Protein
27g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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