Beer-Battered Fish Tacos with Tomato & Avocado Salsa

http://www.eatingwell.com/recipes/beer_battered_fish_tacos_with_tomato_avocado_salsa.html

From EatingWell:  June/July 2005, EatingWell Serves Two

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.

2 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• Tomato & 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

Preparation

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

Per serving : 409 Calories; 16 g Fat; 2 g Sat; 9 g Mono; 57 mg Cholesterol; 40 g Carbohydrates; 29 g Protein; 8 g Fiber; 408 mg Sodium; 972 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 2 vegetable, 3 very lean meat, 2 fat