Beer-Battered Fish Tacos with Tomato and Avocado Salsa

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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.

Beer-Battered Fish Tacos with Tomato and Avocado Salsa
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 40 minutes

  • 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

  • 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

  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.

Nutritional Facts

Serving Size
2 tacos and about 3/4 cup salsa
39 g
16 g
Saturated Fat
2 g
29 g
57 mg
Dietary Fiber
8 g
975 mg
407 mg
2 servings
2 tacos and about 3/4 cup salsa each
2 starch
2 vegetable
3 lean meat
2 fat
Vitamin C
47% daily value
28% dv
27% dv
24% dv
Vitamin A
21% dv

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