Beer-Battered Fish Tacos with Tomato & Avocado Salsa (Printer-Friendly Version) | Eating Well
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Beer-Battered Fish Tacos with Tomato & Avocado Salsa

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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, 2 tacos & about 3/4 cup salsa each | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

Tomato & Avocado Salsa

Fish Tacos

Preparation

  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.

Nutrition

Per serving : 401 Calories; 16 g Fat; 2 g Sat; 9 g Mono; 57 mg Cholesterol; 39 g Carbohydrates; 29 g Protein; 8 g Fiber; 407 mg Sodium; 975 mg Potassium

2 Carbohydrate Serving

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

Tips & Notes