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.
Ingredients
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Tomato and Avocado Salsa, (recipe follows) or store-bought fresh salsa
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3 tablespoons all-purpose flour
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1/8 teaspoon ground cumin
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1/8 teaspoon salt
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1/8 teaspoon cayenne pepper, or to taste
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1/3 cup beer
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8 ounces tilapia fillet, cut crosswise into 1-inch wide strips
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2 teaspoons canola oil
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4 corn tortillas, warmed
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.
Nutrition information
Calories 409, Total Fat 16 g, Saturated Fat 2 g, Monounsaturated Fat 9 g, Cholesterol 57 mg, Sodium 408 mg, Carbohydrate 40 g, Fiber 8 g, Protein 29 g, Potassium 972 mg. Daily Values: Vitamin A 20%, Vitamin C 40%. Exchanges: Starch 2,Vegetable 2,Lean Meat 3,Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
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