100 Days of Tilapia: Fish Flatbread

An interesting take on the fish taco: fish flatbread! I've been pretty much obsessed with flatbread since Subway introduced theirs. In fact, I am terrified that one day I will walk in to Subway and find it discontinued. It means that much to my sandwich.

Most of my recipes are pretty quick to make: love cooking, no patience. This one I threw together in about ten minutes for lunch. In the time you get SEATED at a restaurant, you could make this dish. No drinks, no appetizer - just seated. As always: cheaper, better, faster. What more could I ask for?

This 100 Days of Tilapia challenge is turning out to be...not so challenging!

Tilapia Flatbread

Tilapia Flatbread (for one...double/triple/etc. the recipe for more servings)

Whole Wheat Flatbread
Fresh Tilapia Fillet
1 Tbs Vegetable Oil
1/2 Tsp Garlic Salt
1/2 Tsp Ground Cumin
1/4 small Cucumber, diced
1 small tomato, diced
1/4 ripe Avocado, diced

Fish Taco Sauce:
1/4 cup Chobani 2% Greek Yogurt
1 tsp Honey or Agave Nectar
1/2 tsp Granulated Garlic
1 tsp Apple Cider Vinegar
1/4 tsp Dill, chopped

As with all seared tilapia recipes: oil and season BEFORE cooking. Sear on medium high heat. Tip of the day: don't overcook the fish! It really only takes a few minutes per side. Once the fish is white about halfway up the side, it is time to turn. When the sides are white all the way through, done! Whisk together all the fish taco sauce ingredients. Heat the flat bread to make it flexible (microwave or toasting in a dry frying pan works great), top with the fish fillet, veggies and a little sauce. Voila! Restaurant-quality lunch in, literally, minutes!

What's your spin on a fish taco? We've got 88 more days to go! We can use all the ideas we can get!