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.

Serves 2

Prep Time 30 min

Total Time 30 min.


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.

Nutrition Info

Serving: Per serving

Calories: 409

Carbohydrates: 40g

Fat: 16g

Protein: 29g

Dietary Fiber: 8g

Saturated Fat: 2g

Monounsaturated Fat: 9g

Cholesterol: 57mg

Potassium: 972mg

Sodium: 408mg

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

Carbohydrate Servings: 2


Beer-Battered Fish Tacos with Tomato & Avocado Salsa

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