Tilapia Pitas

Tilapia Pitas

66
LAWOODE70 0

"Tilapia Pita - say it ten times real fast. A delightful light meal. Excellent for weekend afternoon gatherings, and aesthetically pleasing, too! Feel free to experiment with the seasonings and sauce ingredients to match your personal tastes."

Ingredients

37 m {{adjustedServings}} servings 253 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 11.9 g
  • 24%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 481 mg
  • 19%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. In a small bowl, stir together the mayonnaise, Italian dressing, feta cheese and anchovies. Season with cayenne pepper, black pepper and salt. Mix until well blended, then set aside.
  2. Heat oil in a large skillet over medium-high heat. Place the tilapia fillets in the skillet, and season with lemon pepper, salt and cayenne. Fry until browned on each side, and fish flakes easily with a fork, 5 to 7 minutes.
  3. Warm pita breads in the toaster or in the microwave to soften. Open from the cut side to make pockets. Fill pita bread halves with lettuce, onion, and tilapia fillets, then spoon in some of the feta cheese sauce. Serve and enjoy!
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

66
  1. 102 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

In a word...yum! I switched the recipe up just a little bit by lightly breading the tilapia with homemade bread crumbs for a nice crunch. I served the fish "soft taco" style in a flour tortilla...

Knowing how bland it can be, I sprinkled the tilapia with lemon pepper and let it sit in the fridge for a few hours. Husband enjoyed them, and particularly loved the feta sauce (he doesn't like ...

This was awesome! I did substitute diced cucumber for the lettuce, and it was so good that way, I can't imagine it being quite as good without. Still, what a great recipe, I am so glad to find...