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Beer-Battered Fish Tacos with Tomato & Avocado Salsa

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  30 Minutes
  2 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.
tomato & Avocado Salsa  (see recipe link above)
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
Other necessary recipes:
Tomato & Avocado Salsa
Beer-Battered Fish Tacos with Tomato & Avocado Salsa Recipe at
Prepare Tomato & Avocado Salsa, if using.

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 salsa.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Beer-Cooked Mains
 Mexican-Style Seafood Dishes: Fish Tacos, Shrimp & More
Nutrition Facts per Serving
Yield:   2 servings
Calories: 409
Fat. Total: 16g
Protein: 29g
Carbohydrates, Total: 40g
Fat, Saturated: 2g
Fiber: 8g
Cholesterol: 57mg
Sodium: 408mg
% Cal. from Fat: 35%
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