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Beer-Battered Fish Tacos with Tomato & Avocado Salsa

June/July 2005, EatingWell Serves Two

Your rating: None Average: 4.2 (222 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! "

23 Reviews for Beer-Battered Fish Tacos with Tomato & Avocado Salsa

05/17/2011
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.

crisp, great flavor
Comments (1)

17 comments

 
haleak2 wrote 3 years 31 weeks ago

also, try serving with shredded cabbage for an added crunch!

09/11/2010
Anonymous

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!

Comments
06/29/2010
Anonymous

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.

Comments
04/27/2010
Anonymous

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!!

Comments
04/26/2010
Anonymous

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.

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