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Beer-Battered Fish Tacos with Tomato & Avocado Salsa

June/July 2005, EatingWell Serves Two

Your rating: None Average: 4.2 (238 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! "

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

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.

Comments
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
03/29/2010
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!

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