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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

04/24/2010
Anonymous

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!

Comments
03/30/2010
Anonymous

So yummy and easy! We've made it 3 times already!

Comments
03/11/2010
Anonymous

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_ti...

Also, I put sliced mango on the tacos -- it really added a nice cool, sweet touch to them.

enjoy!

Comments
03/09/2010
Anonymous

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!

Comments
02/28/2010

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.

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