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. Source: EatingWell Magazine, June/July 2005

Stacy Fraser
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Ingredients

Tomato & Avocado Salsa

Fish Tacos

Directions

  • 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).

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  • To prepare tacos: Combine flour, cumin, salt and cayenne in a medium bowl. Whisk in beer to create a batter.

  • 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.

Tips

Tip: 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 degrees F until steaming, 5 to 10 minutes.

To make ahead: Cover and refrigerate salsa (Step 1) for up to 3 days.

Nutrition Facts

401 calories; 15.7 g total fat; 57 mg cholesterol; 406 mg sodium. 39 g carbohydrates; 28.5 g protein; Full Nutrition

Reviews (26)

Read More Reviews
26 Ratings
  • 5 star values: 21
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 4
  • 1 star values: 0
Rating: 2 stars
03/13/2018
My attempt to make this was a failure. The salsa tastes good if basic but there were big problems with the battered fish. I should have read the comments: more than half point out this batter is too thin and doesn't stick. I looked up similar batter recipes and they call for equal amounts of flour and beer. another helpful suggestion was to let the batter stand for 10 minutes or so and to dust the fish pieces with flour before dipping. Furthermore cutting the fish crosswise into such small pieces caused them to fall apart in my pan; 4-5 inch pieces cut lengthwise avoided this problem. Finally a tradition in Baja California is to serve this dish with shredded cabbage and a sour cream-type sauce. I suggest googling different recipes for comparison. Read More
Rating: 5 stars
02/28/2018
Will be making again with edits! Lightly sautéed some shredded cabbage (coleslaw mix) with ginger cayenne garlic powder and cumin which added a nice crunch with heat to pair with sweet mango salsa. Only con - the beer batter was thin and didn't stick well. Read More
Rating: 2 stars
04/23/2015
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 Read More
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Rating: 5 stars
12/07/2012
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! Read More
Rating: 2 stars
08/28/2012
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 Read More
Rating: 5 stars
03/23/2012
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 Read More
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Rating: 5 stars
01/09/2012
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 Read More
Rating: 2 stars
01/08/2012
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 Read More
Rating: 5 stars
10/30/2011
LOVE the fish batter recipe but WHERE'S THE SALSA RECIPE? It says "it follows" the fish recipe but it's not there. Read More
Rating: 5 stars
10/30/2011
http://www.eatingwell.com/recipes/tomato_avocado_salsa.html Read More
Rating: 5 stars
10/30/2011
The recipe is on the right side of the screen. Read More
Rating: 5 stars
10/30/2011
If you do a separate search for the Tomato & Avocado Salsa you will get the recipe. I agree it's frustrating but you can get the recipe. Read More
Rating: 5 stars
10/30/2011
Salso recipe is on the left under "This recipe also calls for" Read More
Rating: 5 stars
10/30/2011
Click on the link to the right of the recipe where it says: THIS RECIPE CALLS FOR - Tomato & Avacado Salsa Read More
Rating: 5 stars
10/30/2011
Does anyone if the nutrition information for these taco is for one taco or for two tacos? Read More
Rating: 5 stars
10/30/2011
Fantastic! The salsa was phenomenal and the fish had a very nice light batter with excellent flavor. Definitely a favorite. Read More
Rating: 5 stars
10/30/2011
Awesome simple recipe. I didn't season the tilapia but would consider rubbing some salt and peper on it next time. Very good without an seasoning on the fish. The tomato avocado salsa is excellent and simple to prepare. I will be making this again. Read More
Rating: 5 stars
10/30/2011
My batter did not want to stick to my fish... but it did stick to my pans!! I had to use 3 because it kept making such a mess.:( Could someone please tell me what I did wrong?? Thanks! Read More
Rating: 5 stars
10/30/2011
Great recipe... I made my own crispy baked taco shells instead of just regular corn tortillas and it was a nice addition: http://www.eatingwell.com/healthy_cooking/healthy_cooking_101/kitchen_tips_techniques/make_your_own_baked_taco_shells Also I put sliced mango on the tacos -- it really added a nice cool sweet touch to them. enjoy! Read More
Rating: 5 stars
10/30/2011
So yummy and easy! We've made it 3 times already! Read More
Rating: 5 stars
10/30/2011
This was a great recipe! My only complaint would be the fish seemed a bit greasy and soon after plating went from crisp to soggy. Everything else was fantastic! Read More
Rating: 5 stars
10/30/2011
The taste was fabulous but I couldn't get my batter to stick either. Does anyone have a suggestion? I started w/my usual cast iron skillet and then switched to a non-stick and still couldn't get the batter to crisp up to turn. In stead of crispy strips I ended up with tasty chunks. It was still really really good though! The salsa recipe was FABULOUS!! I also added a little bit of shredded cabbage to the tacos. Read More
Rating: 5 stars
10/30/2011
For those who could not get their batter to stick to the fish make sure the fish is completely dry before you dip it in the batter and/or lightly dust the fish with a bit of the flour before you make the batter mix. It's also important to shake off any excess batter or the fish will "swim" in it and get soggy before you can get it crisp. Lovely recipe! Yummy!! Read More
Rating: 5 stars
10/30/2011
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. Read More
Rating: 5 stars
10/29/2011
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! Read More
Rating: 4 stars
10/29/2011
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 Read More