Beer-Battered Fish Tacos with Tomato & Avocado Salsa

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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.

Yield: 2 servings, 2 tacos & about 3/4 cup salsa each
Active Time: 40
Total Time: 40


Tomato & 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

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 canola oil
  • 4 corn tortillas, warmed


  1. 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).
  2. To prepare tacos: 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 the salsa.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate salsa (Step 1) for up to 3 days.
  • To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, 5 to 10 minutes.


Nutrition Per Serving

calories 401
fat 16 g (2 g sat, 9 g mono)
cholesterol 57 mg
carbohydrates 39 g
protein 29 g
fiber 8 g
sodium 407 mg
potassium 975 mg

Nutrition Bonus Vitamin C (47% daily value), Potassium (28% dv), Folate (27% dv), Magnesium (24% dv), Vitamin A (21% dv)

Carbohydrate Serving 2

Exchanges 2 starch, 2 vegetable, 3 lean meat, 2 fat

From EatingWell June/July 2005, EatingWell Serves Two