Mobile Site Digital Editions | Magazine | Newsletters
Advertisement

Beer-Battered Fish Tacos with Tomato & Avocado Salsa

:  June/July 2005, EatingWell Serves Two

Your rating: None Average: 4.2 (208 votes)

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.


READER'S COMMENT:
"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! "
Beer-Battered Fish Tacos with Tomato & Avocado Salsa Recipe

Makes: 2 servings, 2 tacos & about 3/4 cup salsa each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber | High potassium |

View Our Nutrition Guidelines »

Ingredients

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

More Healthy Recipe Ideas

You Might Also Like

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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate salsa (Step 1) for up to 3 days.

Nutrition

Per serving: 401 calories; 16 g fat ( 2 g sat , 9 g mono ); 57 mg cholesterol; 39 g carbohydrates; 0 g added sugars; 29 g protein; 8 g fiber; 407 mg sodium; 975 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: 2 starch, 2 vegetable, 3 lean meat, 2 fat


More From EatingWell

Recipe Categories

Style/Theme
Cooking for 2
Entertaining, casual
Everyday favorites
Kid-friendly
Makeover
Health & Diet Considerations
High fiber
High potassium
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Ease of Preparation
Easy
Total Time
45 minutes or less
Type of Dish
Main dish, combination meal
Main dish, fish/seafood
Servings
2
Main Ingredient
Fish
Ethnic/Regional
American
Mexican
Preparation/ Technique
Healthy Frying
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Holiday
Cinco de Mayo
Publication
EatingWell Serves Two
June/July 2005
Advertisement

EatingWell Magazine

Subscribe » | Give a Gift | Customer Service
Advertisement
more smart savings
Advertisement
World Wide Web Health Award Winner
Web Award Winner
World Wide Web Health Award Winner
Interactive Media Award Winner