Beer-Battered Fish Tacos with Tomato & Avocado Salsa

Rating: 4.5 stars
26 Ratings
  • 5 star values: 21
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 4
  • 1 star values: 0

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.

Stacy Fraser
Source: EatingWell Magazine, June/July 2005

Gallery

Read the full recipe after the video.

Recipe Summary

total:
40 mins
Servings:
2

Nutrition Profile:

Nutrition Info
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Ingredients

Tomato & Avocado Salsa
Fish Tacos

Directions

  • 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).

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  • To prepare tacos: Combine flour, cumin, salt and cayenne in a medium bowl. Whisk in beer to create a batter.

  • 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

Tip: To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300 degrees F until steaming, 5 to 10 minutes.

To make ahead: Cover and refrigerate salsa (Step 1) for up to 3 days.

Nutrition Facts

Serving Size: 2 tacos & about 3/4 cup salsa
Per Serving:
401 calories; protein 28.5g; carbohydrates 39g; dietary fiber 8.3g; sugars 4.4g; fat 15.7g; saturated fat 2.3g; cholesterol 56.7mg; vitamin a iu 1042.3IU; vitamin c 28.3mg; folate 113.4mcg; calcium 77.2mg; iron 2.2mg; magnesium 97.3mg; potassium 974.3mg; sodium 406.5mg; thiamin 0.2mg.
Exchanges:

1 fruit, 1/2 other carbohydrate, 3 lean meat, 2 fat

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Reviews (9)

Read More Reviews
26 Ratings
  • 5 star values: 21
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 4
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 5 stars
10/30/2011
Salso recipe is on the left under "This recipe also calls for" Read More
EatingWell User
Rating: 5 stars
10/30/2011
So yummy and easy! We've made it 3 times already! Read More
EatingWell User
Rating: 5 stars
10/30/2011
http://www.eatingwell.com/recipes/tomato_avocado_salsa.html Read More
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EatingWell User
Rating: 5 stars
10/30/2011
Click on the link to the right of the recipe where it says: THIS RECIPE CALLS FOR - Tomato & Avacado Salsa Read More
EatingWell User
Rating: 5 stars
10/30/2011
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. Read More
EatingWell User
Rating: 5 stars
03/23/2012
Loved it! Very easy to make and was delicious. I used a dark malty beer for the batter. Made a sauce to drizzle on with just sour cream and a few dashes of hot sauce. Also recommend shredded cabbage (slaw mix without the dressing is perfect) and fresh lime juice. Pros: Easy even my fish-phobic kids ate it Cons: I got full too fast and wanted to eat more Read More
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EatingWell User
Rating: 5 stars
10/30/2011
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! Read More
Jen
Rating: 5 stars
10/30/2011
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. Read More
WILLOWBY
Rating: 5 stars
10/30/2011
The recipe is on the right side of the screen. Read More
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