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.

RECIPE OVERVIEW
Serves 2 Prep Time 30 min. Total Time 30 min.
Nutrition Profile: Diabetes Appropriate Healthy Weight Heart Healthy High Fiber High Potassium Low Calorie Low Cholesterol Low Sat Fat Low Sodium

INGREDIENTS

Tomato & Avocado Salsa, (recipe follows) or store-bought fresh salsa

3 tablespoon 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

COOKING DIRECTIONS

Step 1
Prepare Tomato & Avocado Salsa, if using.

Step 2
Combine flour, cumin, salt and cayenne in a medium bowl. Whisk in beer to create a batter.

Step 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.

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Beer-Battered Fish Tacos with Tomato & Avocado Salsa

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