Tilapia Pita Pockets

Love love love when Tilapia is on sale at the grocery store! There's always something new I want to try with it. This time, I had a bunch of leftover Feta cheese, so I wanted to find a recipe that would incorporate both the fish and the cheese. And that's when I stumbled upon the Tilapia Pita Pockets recipe. After spending 6 years in California, we have grown to love fish tacos. This recipe is sort of similar to a fish taco, but a slight bit healthier. There is some mayo involved, but the fish is pan-grilled with no butter and there's lettuce, onions and whole wheat pita to add some nutrients! This is definitely a winner in my book. It was quick and simple to make, packed with flavor and spice, and made enough to have some leftover for lunch today.

Ingredients

• 1/2 cup mayonnaise
  
• 1/4 cup Italian salad dressing
  
• 1/2 cup crumbled feta cheese
  
• 2 anchovy fillets, drained (I omitted these)
  
• 1 pinch cayenne pepper, or to taste
  
• 1/8 teaspoon ground black pepper, or to taste
  
• 1 pinch salt
  
• 1 pound tilapia fillets
  
• 1/4 teaspoon lemon pepper
  
• salt and cayenne pepper to taste
  
• 4 cups iceberg lettuce, torn into bite-sized pieces
  
• 1 small red onion, chopped
  
• 6 pita breads, cut in half
  

Directions

1. In a small bowl, stir together the mayonnaise, Italian dressing, feta cheese and anchovies. Season with cayenne pepper, black pepper and salt. Mix until well blended, then set aside.
2. Spray grill pan with non-stick spray, and heat over medium-high heat. Place the tilapia fillets in the skillet, and season with lemon pepper, salt and cayenne. Cook until browned on each side, and fish flakes easily with a fork, 5 to 7 minutes.
3. Warm pita breads in the toaster or in the microwave to soften. Open from the cut side to make pockets. Fill pita bread halves with lettuce, onion, and tilapia fillets, then spoon in some of the feta cheese sauce. Serve and enjoy!