Beer-Battered Fish Tacos With Tomato & Avocado Salsa Recipe
Beer-Battered Fish Tacos With Tomato & Avocado Salsa
Look no further than these beer-battered fish tacos with tomato and avocado salsa for a light, nutritious entrée that nevertheless packs a punch of flavor. The crispy, beer-battered fish delivers all the deliciousness of fried fish without the excess calories, while the refreshing tomato and avocado salsa adds brightness and freshness to every bite.
To complete the Baja theme, serve this tasty dish with some deliciously seasoned black beans and a little diced mango for sweetness. Dip it all in a bit of tangy sour cream for a decadent finishing touch that won't derail your weight loss goals.
1 Large diced tomato
¼ cup Red onion, diced
½ Minced jalapeno
2 to 3 tbsp Lime juice
¼ tsp Kosher salt
⅛ tsp Ground pepper
½ Avocado (diced)
¼ cup Fresh cilantro, chopped
If preferred, add a pinch of cayenne pepper.
3 tbsp. All-purpose flour
⅛ tsp Cumin powder
⅛ tsp of Salt
⅛ tsp Cayenne pepper, or as desired
⅓ cup Booze
8 ounces Tilapia fillet, cut into 1-inch broad strips crosswise
2 tsp Canola oil
4 Warmed corn tortillas
Tomato and Avocado Salsa:
In a medium bowl, combine the tomato, onion, jalapeño, lime juice to taste, and kosher salt and pepper to prepare the salsa. Add the avocado and cilantro and mix well. Cayenne pepper to taste.
Whisk together flour, cumin, salt, and cayenne in a medium mixing bowl to make tacos. To make a batter, whisk in the beer.
Dip the fish into the batter. In a large nonstick skillet, heat the oil over medium-high heat. Add the fish to the pan, letting any extra batter fall back into the bowl, and cook until crispy and golden, 2 to 4 minutes per side. Toss the fish with the tortillas and salsa before serving.
To reheat tortillas, wrap them in just moist paper towels and microwave on High for 30 to 45 seconds, or wrap them in foil and bake until steaming at 300 degrees F for 5 to 10 minutes.