12 each pita
12 each Redi Grilled™ Wild Alaska Pollock Portions 4oz Fully Cooked 420209
2 cup chopped plum tomatoes
6 ounce pickled jalapeño slices
3 cup shredded lettuce
1 each large cucumber, seeded and chopped
1 tablespoon salt
2 cup plain Greek yogurt
2 tablespoons olive oil
Pepper, to taste
Heat Redi Grilled Pollock and cut into halves.
Stir together cucumber and salt and let stand in a sieve 20 minutes.
Press cucumber with a bar towel to remove excess moisture and stir cucumber into yogurt with remaining Tzatziki ingredients.
To serve, stuff a pita with 2 Redi Grilled Alaska Pollock halves, sprinkle with 2 tablespoons tomatoes, 0.5 oz. jalapeño slices, 1/2 cup lettuce and drizzle with 2 tablespoons Tzatziki.
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