Beer-Battered Fish Tacos with Tomato & Avocado Salsa

From EatingWell: June/July 2005, EatingWell Serves Two — Subscribe Now!

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.

Beer-Battered Fish Tacos with Tomato & Avocado Salsa Recipe

2 servings

Active Time: 30 minutes

Total Time: 30 minutes

Nutrition Profile

Ingredients

Tomato & Avocado Salsa, (recipe follows) or store-bought fresh salsa
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

Prepare Tomato & Avocado Salsa, if using.
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 salsa.

Nutrition

Per serving: 409 calories; 16 g fat (2 g sat, 9 g mono); 57 mg cholesterol; 40 g carbohydrates; 29 g protein; 8 g fiber; 408 mg sodium; 972 mg potassium.

Nutrition Bonus: Vitamin C (40% daily value), Potassium (27% dv), Magnesium (25% dv), Folate (23% dv), Vitamin A (20% dv).

2 Carbohydrate Serving

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