Beer-Battered Fish Tacos with Tomato & Avocado Salsa

24 Reviews
From: EatingWell Magazine June/July 2005

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 2 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 2 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • Tomato & Avocado Salsa
  • 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
  • Fish Tacos
  • 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

  • Active

  • Ready In

  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.
  • Make Ahead Tip: Cover and refrigerate salsa (Step 1) for up to 3 days.
  • To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, 5 to 10 minutes.

Nutrition information

  • Serving size: 2 tacos & about 3/4 cup salsa
  • Per serving: 401 calories; 16 g fat(2 g sat); 8 g fiber; 39 g carbohydrates; 29 g protein; 113 mcg folate; 57 mg cholesterol; 4 g sugars; 0 g added sugars; 1042 IU vitamin A; 28 mg vitamin C; 77 mg calcium; 2 mg iron; 406 mg sodium; 974 mg potassium
  • Nutrition Bonus: Vitamin C (47% daily value), Potassium (28% dv), Folate (27% dv), Magnesium (24% dv), Vitamin A (21% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 fruit, 1/2 other carbohydrate, 3 lean meat, 2 fat

Reviews 24

April 23, 2015
profile image
By: mirajberry
Just OK Overall the dish was just OK. The salsa was pretty good, but it needed salt to really bring out the flavors. I also wouldn't advise adding the avocado to the salsa and would instead dice it separately and add it to the tacos during assembly. The beer-batter just sort of spread out around the sides of the pieces of fish and it left the other three sides with a thin layer of batter. I added a lot more spice than the recipe called for. I would make again, but without a beer batter and maybe just breading. If I did do a beer batter, I would add more spices and maybe hot sauce. Pros: Ok meal, quick, easy, decent salsa Cons: Bland, needed doctoring
December 07, 2012
profile image
By: EatingWell User
Going into my recipe binder This was a great dish. It is so light but filling and delicious! Everyone had seconds (and thirds) It was something new and different to add to the dinner repertoire. I will definitely be making this again soon. Pros: Wonderful flavor, new and different, delicious!
August 28, 2012
profile image
By: EatingWell User
Not helpful. I'm not sure about the method. I couldn't get it to work. Shouldn't beer batter be deep fried? Pros: Easy, maybe. Cons: Method
March 22, 2012
profile image
By: EatingWell User
Loved it! Very easy to make and was delicious. I used a dark, malty beer for the batter. Made a sauce to drizzle on with just sour cream and a few dashes of hot sauce. Also recommend shredded cabbage (slaw mix without the dressing is perfect) and fresh lime juice. Pros: Easy, even my fish-phobic kids ate it Cons: I got full too fast and wanted to eat more
January 09, 2012
profile image
By: EatingWell User
Awesome Family Meal These tacos were fresh, flavorful, easy to prepare, fun to build with the kids. We made the avocado salsa and it was really yummy even without the pinch of cayenne pepper. We also found a recipe on this website for Grilled Fish Tacos that had an excellent coleslaw recipe. The coleslaw, along with the fish and avocado salsa was perfect. Not bland at all, BUT WE SALT AND PEPPERED THE FISH BEFORE DIPPING IT IN THE BATTER! We also used about a third of the fresh cilantro since we are not huge fans of the flavor. Perfect! Pros: Fresh Food, Easy for kids to help with the steps Cons: Batter was a little thin, but worked fine after the pan got good and hot
January 08, 2012
profile image
By: EatingWell User
Meh I also had a hard time with the batter, but even with it I felt like these tacos lacked flavor. I mostly only tasted the corn tortillas and the salsa. I've had beer battered fish tacos (the unhealthy kind) at restaurants and I felt like the subtlety of the beer was lost here. It wasn't a loser, but not a winner either. On the other hand, the salsa was great! I'd probably eat that plain and not waste time with the fish. Pros: Quick, cheap and easy to find ingredients Cons: Lacked flavor
May 17, 2011
profile image
By: haleak2
Great...Just as expected This recipe was simple and great. I had no problems with the batter, but my fish was dry when I coated it. I was also sure to shake off any excess batter to avoid the fish being soggy after cooking. I used a pale ale in my batter and the flavor was great. I'd recommend serving immediately, because when paired with the salsa, the fish can get cold pretty quickly. I'd definitely make this again. Enjoyed by all. Pros: crisp, great flavor Cons: gets cold quickly
September 11, 2010
profile image
By: EatingWell User
This recipe is perfectly portioned and tastes awesome! My only caution would be to add more oil because my "non-stick" skillet is pretty old!
June 29, 2010
profile image
By: EatingWell User
I'm just fishing around for recipes to try and well I'm not sure who had it first, but this is the exact recipe (even the same picture) from the food network site. Funny.