Greek Fish Tacos

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  Tilapia, Fillet(454g)
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  salt and pepper
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Flour Tortillas
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  Cabbage, Green(480g)
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  Tomato, Cherry(240g)
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  Olives, Kalamata, Canned, Pitted(240g)
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  Cucumber
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  Cheese, Feta, Crumbled(120g)
• •
  Tzatziki Sauce, Prepared

Instructions

1. 1Pat the tilapia fillets dry with paper towels, then season both sides generously with salt and pepper.
2. 2Heat the olive oil in a large sauté pan over medium-high heat until shimmering, about 1–2 minutes.
3. 3Add the tilapia fillets to the pan and cook for 2–4 minutes per side, until the flesh is opaque and flakes easily with a fork—do not overcook. Transfer the cooked fish to a plate and use two forks to break it into bite-sized pieces.
4. 4Warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap them in a damp paper towel and microwave for 15–20 seconds.
5. 5Chop the cabbage, halve the cherry tomatoes, and slice the cucumber into bite-sized pieces. Divide the flaked fish, cabbage, tomatoes, olives, and cucumber evenly into 4 portions.
6. 6Assemble the tacos by layering cabbage, flaked fish, tomatoes, olives, and cucumber on each warm tortilla.
7. 7Top each taco with crumbled feta cheese and a drizzle of tzatziki sauce to taste.
8. 8Divide the assembled tacos evenly into 4 airtight containers while still warm, packing any remaining toppings separately to prevent sogginess during storage.