You may not think of fish as a taco ingredient, but the Mexican-inspired fish-taco craze is beginning to spread. Once you've had one, you'll understand. This recipe is a healthful version of the battered, deep-fried and crispy fish at Rossy's Tacos in Baja California.

Makes 8 servings, about 1 1/2 ounces each

ACTIVE TIME: 40 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

3/4 cup beer, preferably lager or pilsner
1/2 cup all-purpose flour
1/4 cup whole-wheat pastry flour
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground pepper
1-1 1/4 pounds tilapia or other firm white fish, sliced into 1/2-inch-by-2-inch strips
3 tablespoons canola oil, divided

1. Place beer, all-purpose flour, whole-wheat flour, salt, oregano, mustard, cayenne and pepper in a blender; blend until smooth, scraping down the sides as necessary. Transfer the batter to a shallow baking dish. Add fish, turning to coat all sides.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Transfer one-third of the battered fish to the pan, placing each piece into a little oil. Cook until golden brown, 3 to 4 minutes per side. Transfer cooked fish to a plate; keep warm. Add 1 tablespoon oil and half the remaining fish to the pan; cook as directed above, reducing the heat if necessary. Cook the remaining fish with the remaining 1 tablespoon oil. Serve immediately.

NUTRITION INFORMATION: Per serving: 120 calories; 6 g fat (0 g sat, 3 g mono); 33 mg cholesterol; 4 g carbohydrate; 11 g protein; 0 g fiber; 112 mg sodium.

MAKE AHEAD TIP: The fish is best when served immediately, but will keep, wrapped, in the refrigerator for up to 1 day. To reheat, place on a baking sheet and bake for 20 minutes at 375°F.

This was good, but a little bland. I used bass that my uncle caught in a lake, and it didn't taste like anything at all. I will make it again, but next time I'll double the spices.

Deb, Upland, Ca

I use this recipe all of the time. My whole family loves it. My kids (5 and 2) ask for more! It's a keeper at our house.

Anonymous, Prescott Valley, AZ

I think it should be made clear that, having fried the fish, you wrap it in a tortilla with some shredded cabbage and some salsa. Only then have you achieved the excellent combination that is a fish taco!

Anonymous, Cleveland, OH

awesome...

Dan