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

Baked Tilapia with Onions and Peppers

• 2 frozen tilapia fillets
• large handful of red bell peppers, chopped into large chunks
• large handful of yellow onion, chopped into large chunks
• EVOO
• salt
• lemon pepper seasoning

Preheat the oven to 375.

Spread EVOO in a metal baking dish, using a fork or brush to help evenly spread if necessary. Place both fillets in the pan, along with the onions and peppers. Make sure the veggies are evenly spread out, and not covering the fish. Season the fish and veggies with salt and lemon pepper. 

Bake for about 12-13 minutes, or until the tilapia turns white and flakes easily with a fork. The onions and peppers should soften a little, but still have some crunch to them. The onions will start to turn translucent.

Tartar sauce (optional)

Tartar sauce is so easy to make, and the ingredients should be things always kept in your fridge anyway. I don't see any reason to ever buy pre-made tartar sauce.

Unfortunately, it's a little harder to explain how to make it, if  you're looking for specific instructions. When my dad first taught me how to make it years ago, I got really aggravated when he wouldn't give me measurements. He just told me to slowly add everything together until it tastes right. So that's what I've done. Amounts vary to taste and if you're making enough for just one or for a family, but I'll give you the best I've got.

• reduced fat mayo
• dijon mustard
• pickle relish

Start off with mayo as the base. You'll use about three times as much mayo as the other two ingredients. When making it for just myself, I use about two generous squeezes of the bottle. Stir in about two squirts of the mustard and about a half a spoonful of the relish. Stir together, taste and add more mustard/relish until it "tastes right."

Tilapia Cakes

• 4 tilapia fillets
• salt
• 1/4 c. reduced fat mayo
• 2 tbsp dill
• 2 egg whites
• 1 full egg
• 1 tbsp Dijon mustard
• 3/4 c. Panko bread crumbs
• EVOO

Preheat oven to 350.

Oil a baking dish with EVOO. Place the tilapia fillets in the baking dish, side by side and season with salt. Cook 10-12 minutes, or until the fish is cooked through and flakes easily. Flake and let stand to cool.

While the fish is cooking, combine the mayo, eggs, dill and mustard. Fold in the Panko and tilapia. Form mixture into cakes, place back into baking dish and chill in the fridge for 30 minutes.

Heat EVOO in a nonstick skillet on med. heat. Cook the cakes until golden brown, about 3 minutes per side.

Adapted from realsimple.com/food-recipes