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Beer-Battered Fish Tacos with Tomato & Avocado Salsa

:  June/July 2005, EatingWell Serves Two

Your rating: None Average: 4.2 (203 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

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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

Type of Dish
Main dish, fish/seafood
Main dish, combination meal
Servings
2
Ethnic/Regional
American
Mexican
Main Ingredient
Fish
Preparation/ Technique
Healthy Frying
Saute
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High fiber
High potassium
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Holiday
Cinco de Mayo
Style/Theme
Cooking for 2
Entertaining, casual
Everyday favorites
Kid-friendly
Makeover
Ease of Preparation
Easy
Total Time
45 minutes or less
Publication
EatingWell Serves Two
June/July 2005
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