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.

Makes 2 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

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

1. Prepare Tomato & Avocado Salsa, if using.
2. 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 salsa.

NUTRITION INFORMATION: Per serving: 409 calories; 16 g fat (2 g sat, 9 g mono); 57 mg cholesterol; 40 g carbohydrate; 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 Servings
Exchanges: 2 starch, 2 vegetable, 3 very lean meat, 2 fat

RELATED RECIPES: Tomato & Avocado Salsa

I made this along with the Tomato/Avocado relish and I thought I was at some classy restaurant. I didn't serve it with the tacos, just the relish over the fish. I gave the recipe to everyone I know, it was sooooo good. I've had it 3 times in the last month. Thank you.

Christy, Olney, MD

Was very good... would leave the filets whole to cook, then cut for the tacos.

Leslie, Houston, TX

I made this last night and we loved it. Be sure to pat the fish dry with a paper towel to get any excess water, that way the batter will adhere to the fish better.

lb, NY

These aren't authentic without shredded cabbage, which is also, of course, quite good for you. I used Napa cabbage. And sorry, but frying battered fish pieces in 2 teaspoons of oil is not a realistic plan.

David Young, Oberlin, OH

Shredded cabbage is an essential ingredient in a true fish taco. And you can't fry battered fish pieces in a mere 2 teaspoons of oil!

David Young, Oberlin, OH

I used the side items listed with the Salmon soft taco recipe on this site. The cilantro crema and cabbage slaw were a wonderful addition on these tacos. I also used more oil than listed. I used a combination of olive oil, canola oil, and chili oil. I did cut the Tilapia fillets in three strips before cooking. I found one strip perfect for one taco and cutting before cooking , the fish stays together better because you can get a better coating of batter. I also dredged the fish in flour before dipping in the batter so the batter would stick better.

Rima, OR