Prawn

Beer-Battered Fish Tacos with Tomato & Avocado Salsa for Two

Drescription

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

  • 1 large tomato, diced
  • ¼ cup diced red onion
  • ½ jalapeno, minced
  • 2-3 tablespoons lime juice
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground pepper
  • ½ avocado, diced
  • ¼ cup chopped fresh cilantro
  • pinch of cayenne, if desired
  • 3 tablespoons all-purpose flour
  • ⅛ teaspoon ground cumin
  • ⅛ teaspoon salt
  • ⅛ teaspoon cayenne pepper, or to taste
  • ⅓ cup beer
  • 8 ounces tilapia fillet, cut crosswise into 1-inch wide strips
  • 2 teaspoons neutral oil, such as canola or avocado
  • 4 corn tortillas, warmed (see tip)

Directions

  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.