Battered Fish Tacos

• 3/4 cup beer (I used Coor's Light)
• 1/2 cup all-purpose flour
• 1/4 cup whole wheat flour
• salt
• dried oregano, 2-3 generous shakes
• red pepper shakes, 2-3 generous shakes
• 4 frozen tilapia fillets
• EVOO
• 4 whole grain hard taco shells
• your favorite taco toppings, I used chopped green pepper, halved cherry tomatoes and chopped onion
• plain Greek yogurt (optional)
• salsa (optional)

Thaw the tilapia fillets by letting sit in a bowl of cold water. This should only take a few minutes, so by the time you're done chopping the veggies, they should be good to go.

Bring a large skillet to medium heat with one turn of the pan of EVOO.

Combine first six ingredients in a shallow bowl. Whisk vigorously to thoroughly combine.

Dip the fillets in the beer/flour mixture and then flip so each side is evenly covered. You may have to let the excess drip a bit before adding to the pan. Place the fillets in the pan, making sure they aren't touching. Cook about 3-4 minutes, or until the bottom is crispy and golden. Carefully wedge a spatula under the fish, flip and cook until the other side is golden, about another 3-4 minutes. Transfer to a plate and let cool for a minute.

While the fish is cooling, start assembling your tacos. Cut the fish into large chunks and add to the tacos. Serve with Greek yogurt and/or salsa if you'd like.

Adapted from eatingwell.com