Beer-Battered Fish Tacos with Tomato & Avocado Salsa

Beer-Battered Fish Tacos with Tomato & Avocado Salsa

Burris, Ken

Provided by: EatingWell

30 mins total 30 mins prep 400 calories/serving Full Screen

Servings

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.

Ingredients

• Tomato & 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

Directions

• 1. Prepare Tomato & 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.
• Related recipe: Tomato & Avocado Salsa

• Filed under:
• Vegetable,
• Tomato,
• American,
• Mexican,
• Easy,
• 30 Minute,
• Quick,
• Low Cholesterol,
• Low Fat,
• Diabetic,
• High Fiber,
• Healthy,
• Main Dish,
• Dinner,
• Fall,
• Spring,
• Summer,
• Winter

More Recipes Like This

• 

  Open-Faced Grilled Eggplant, Red Onion, and Heirloom Tomato Sandwiches with Creamy Celeriac Sauce

• 

  Pastiera di maccheroni (Pasta Bake with Pancetta, Rosemary, and Ground Pork)

• 

  Shrimp-Stuffed Zucchini Flowers (Fiori Di Zucca Ripieni Con Gamberi)