Beer-Battered Fish Tacos with Tomato and Avocado Salsa

  • Active Time 30m
  • Total Time 30m

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)
  • 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

Companion recipe: Tomato and Avocado Salsa


Prepare Tomato & Avocado Salsa, if using.

Combine the flour, cumin, salt and cayenne in a medium bowl. Whisk in the beer to create a batter.

Coat the tilapia pieces in the batter. Heat the 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, 2-4 minutes per side. Serve the fish with the tortillas and salsa.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9399

nutrition information per serving

409 calories; 16g total fat; 2g total saturated fat; 57mg cholesterol; 408mg sodium; 40g carbohydrates; 8g fiber; 29g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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