Tilapia Combo Recipe

In a bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, ground cumin, paprika, salt, and black pepper, plus lemon zest to create a flavorful marinade for the tilapia.

Pat tilapia fillets dry with paper towels. Brush both sides with the marinade and let rest 15–20 minutes to infuse flavor.

In a separate bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, chopped dill, salt, and olive oil. Stir until well combined. Cover and refrigerate at least 15 minutes.

Rinse the long-grain rice under cold water until the water runs clear.

In a saucepan, bring 4 cups water to a boil. Add 2 cups rice, 0.5 tsp salt, and 1 tbsp olive oil. Stir, reduce heat to low, cover, and simmer for 15–20 minutes until water is absorbed. Remove from heat and fluff with a fork.

Preheat grill or grill pan over medium-high heat. Grill tilapia fillets 3–4 minutes per side, until opaque and cooked through.

Warm pita breads on the grill or in a dry skillet until pliable.

Assemble each gyro: lay romaine on pita, add tomato and red onion, place a tilapia fillet on top, and finish with a dollop of tzatziki. Squeeze a lemon wedge over if desired.

Serve with the side of fluffy rice and extra lemon wedges.