- 1 English cucumber
- 1/2 cup plain Greek-style yogurt
- 4 tablespoons freshly squeezed lemon juice
- 1 teaspoon honey
- Sea salt
- Olive oil for sautéing
- Four 5-ounce tilapia fillets
- 1/4 teaspoon freshly ground pepper
- 8 corn tortillas
- Arugula, for serving
How to make this recipe
Finely grate the English cucumber. Squeeze out as much liquid as possible, then finely chop it. In a medium bowl, combine the cucumber with the Greek-style yogurt, 2 tablespoons plus 2 teaspoons of lemon juice and honey and whisk to combine. Season to taste with 1/2 to 3/4 teaspoon of sea salt.
Pour the remaining lemon juice over the tilapia, and season with 1/4 teaspoon each of sea salt and freshly ground pepper. In a large frying pan, heat the extra-virgin olive oil over medium high heat. Cook the tilapia for 3 minutes per side, until it flakes easily and is cooked through. Break the tilapia into bite-size pieces.
Arrange a small handful of arugula on each tortilla and top with the tilapia and creamy cucumber sauce.