Beer-Battered Fish Tacos with Tomato & Avocado Salsa

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.

From EatingWell: June/July 2005, EatingWell Serves Two
Yield: 2 servings, 2 tacos & about 3/4 cup salsa each
Active Time: 40
Total Time: 40

Ingredients

Tomato & Avocado Salsa

  1. 1 large tomato, diced
  2. 1/4 cup diced red onion
  3. 1/2 jalapeno, minced
  4. 2-3 tablespoons lime juice
  5. 1/4 teaspoon kosher salt
  6. 1/8 teaspoon freshly ground pepper
  7. 1/2 avocado, diced
  8. 1/4 cup chopped fresh cilantro
  9. Pinch of cayenne, if desired

Fish Tacos

  1. 3 tablespoons all-purpose flour
  2. 1/8 teaspoon ground cumin
  3. 1/8 teaspoon salt
  4. 1/8 teaspoon cayenne pepper, or to taste
  5. 1/3 cup beer
  6. 8 ounces tilapia fillet, cut crosswise into 1-inch wide strips
  7. 2 teaspoons canola oil
  8. 4 corn tortillas, warmed

Preparation

  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.

Nutrition

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

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

2 Carbohydrate Serving

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