Umm, don’t forget this part! “Whisk in beer to create a batter.”

Beer-Battered Fish Tacos with Tomato & Avocado Salsa

Beer-Battered Fish Tacos with Tomato & Avocado Salsa

 This Recipe Is:

WebMD Recipe

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.


Prep: 40 minutes | Total Time: 40 minutes
  • 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
  • 3 tablespoons
    all-purpose flour
  • 1/8 teaspoon
    ground cumin
  • 1/8 teaspoon
  • 1/8 teaspoon
    cayenne pepper, or to taste
  • 1/3 cup
  • 8 ounces
    tilapia fillet, cut crosswise into 1-inch wide strips
  • 2 teaspoons
    canola oil
  • 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.
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