Beer-Battered Fish Tacos with Tomato & 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.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| TOMATO & AVOCADO SALSA: | |
| 1 | large tomato, diced |
| 1/4 cup | diced red onion |
| 1/2 | jalapeno chiles, minced |
| 2 to 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 | cayenne pepper, if desired |
| FISH TACOS: | |
| 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 | vegetable oil |
| 4 | corn tortillas, warmed |
Directions:
To prepare salsa: Combine tomato, onion, jalapeno, lime juice to taste, kosher salt and pepper in a medium bowl. Stir in avocado and cilantro. Add cayenne (if using).
To prepare tacos: Combine flour, cumin, salt and cayenne in a medium bowl. Whisk in beer to create a batter.
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 the salsa.
Source: eatingwell.com
