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Beer-Battered Fish Tacos with Tomato & Avocado Salsa

Beer-Battered Fish Tacos with Tomato & Avocado Salsa

Nutrition Facts
  • cal. (kcal) 409
Beer-Battered Fish Tacos with Tomato & Avocado Salsa
  • Makes: 2 servings
  • Prep: 30 mins
  • Start to Finish: 30 mins
  • Carb Grams Per Serving: 40

Ingredients

  • Tomato and Avocado Salsa, (recipe follows) or store-bought fresh salsa
  • 3 tablespoons 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
  • Tomato & Avocado :Salsa
  • 1 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

Directions

  1. Prepare Tomato & Avocado Salsa, if using.
  2. 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 salsa.
  4. Tomato & Avocado Salsa Combine tomato, onion, jalapeno, lime juice to taste, salt and pepper in a medium bowl. Stir in avocado and cilantro. Add cayenne (if using).

Nutrition Information

Servings Per Recipe: 2
PER SERVING: 409 cal., 16 g total fat (2 g sat. fat), 57 mg chol., 408 mg sodium, 40 g carb. (8 g fiber), 29 g pro.

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