Recipe courtesy of EatingWell.com

Beer-Battered Fish Tacos with Tomato and Avocado Salsa

Lovers of fried fish get the taste without all the calories, and the salsa adds a fresh, clean note. To complete the Baja theme, serve with black beans, some diced mango and a bit of light sour cream.
  • Level: Easy
  • Total: 30 min
  • Prep: 30 min
  • Yield: 2 servings
  • Nutrition Info
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Ingredients

Tomato and Avocado Salsa (recipe follows) or store-bought fresh salsa

3 tablespoons all-purpose flour

1/8 teaspoon ground cumin

1/8 teaspoon salt

1/8 teaspoon cayenne pepper, or to taste

1/3 cup beer

8 ounces tilapia fillet, cut crosswise into 1-inch wide strips

2 teaspoons canola oil

4 corn tortillas, warmed

Tomato and Avocado Salsa

1 large tomato, diced

1/4 cup diced red onion

1/2 jalapeno, minced

2-3 tablespoons lime juice

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground pepper

1/2 avocado, diced

1/4 cup chopped fresh cilantro

Pinch of cayenne, if desired

Directions

  1. Prepare Tomato and Avocado Salsa, if using.
  2. Combine flour, cumin, salt and cayenne in a medium bowl. Whisk in beer to create a batter.
  3. Coat tilapia pieces in the batter. Heat oil in a large nonstick skillet over medium-high heat. Letting excess batter drip back into the bowl, add the fish to the pan; cook until crispy and golden, 2 to 4 minutes per side. Serve the fish with tortillas and salsa.

Tomato and Avocado Salsa

  1. Combine tomato, onion, jalapeno, lime juice to taste, salt and pepper in a medium bowl. Stir in avocado and cilantro. Add cayenne (if using).
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