Crunchy breaded Alaska pollock topped with creamy tzatziki sauce makes for the perfect bite. These Alaska Pollock Gyros make Greek cuisine an easy family dinner for any night of the week.
| 12 frozen breaded Alaska pollock fish sticks (.75 to 1.0 oz. each) | |
| 4 whole pita pockets | |
| 1 tomato, sliced into 16 thin wedges | |
| 1 red pepper, sliced into 8 thin strips | |
| 1/4 cup pitted, coarsely chopped Kalamata olives | |
| 1/4 cup crumbled Feta cheese | |
| 1 teaspoon dried oregano | |
| 3/4 to 1-1/2 cups tzatziki sauce |
Recipe from Alaska Seafood Marketing Institute
| 1. | Prepare fish sticks according to package directions. The oven or toaster oven will make them crunchiest, but if you're in a time crunch, the microwave is a great solution. |
| 2. | Warm pita; remove top third of pita pocket. Fill each pocket with 4 tomato slices, 2 pepper slices, 3 fish sticks, 1 tablespoon olives, 1 tablespoon crumbled Feta and 1/4 teaspoon oregano. Top with 2 to 3 tablespoons tzatziki sauce. |
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