Beer-Battered Fish Tacos with Tomato & Avocado Salsa

Delicious flavors. I made it as written and I'll be changing a couple things next time. Before dipping the fish in the batter, coat in flour so it sticks. Batter completely slid off, I usually fry with a flour dredge first and I should have listened to my gut there. The salsa I felt like didn't need avocado in it, I wish I just thin sliced the avocado, would have lasted longer as separate pieces but was super yummy.

My attempt to make this was a failure. The salsa tastes good, if basic, but there were big problems with the battered fish. I should have read the comments: more than half point out this batter is too thin and doesn't stick. I looked up similar batter recipes and they call for equal amounts of flour and beer. another helpful suggestion was to let the batter stand for 10 minutes or so, and to dust the fish pieces with flour before dipping. Furthermore, cutting the fish crosswise into such small pieces caused them to fall apart in my pan; 4-5 inch pieces cut lengthwise avoided this problem. Finally, a tradition in Baja California is to serve this dish with shredded cabbage and a sour cream-type sauce. I suggest googling different recipes for comparison.

Will be making again with edits! Lightly sautéed some shredded cabbage (coleslaw mix) with ginger, cayenne, garlic powder and cumin which added a nice crunch with heat to pair with sweet mango salsa. Only con - the beer batter was thin and didn't stick well.

Just OK Overall the dish was just OK. The salsa was pretty good, but it needed salt to really bring out the flavors. I also wouldn't advise adding the avocado to the salsa and would instead dice it separately and add it to the tacos during assembly. The beer-batter just sort of spread out around the sides of the pieces of fish and it left the other three sides with a thin layer of batter. I added a lot more spice than the recipe called for. I would make again, but without a beer batter and maybe just breading. If I did do a beer batter, I would add more spices and maybe hot sauce. Pros: Ok meal, quick, easy, decent salsa Cons: Bland, needed doctoring

Great...Just as expected This recipe was simple and great. I had no problems with the batter, but my fish was dry when I coated it. I was also sure to shake off any excess batter to avoid the fish being soggy after cooking. I used a pale ale in my batter and the flavor was great. I'd recommend serving immediately, because when paired with the salsa, the fish can get cold pretty quickly. I'd definitely make this again. Enjoyed by all. Pros: crisp, great flavor Cons: gets cold quickly

Great...Just as expectedThis recipe was simple and great. I had no problems with the batter, but my fish was dry when I coated it. I was also sure to shake off any excess batter to avoid the fish being soggy after cooking. I used a pale ale in my batter and the flavor was great. I'd recommend serving immediately, because when paired with the salsa, the fish can get cold pretty quickly. I'd definitely make this again. Enjoyed by all.Pros: crisp, great flavorCons: gets cold quickly

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.

Fantastic! The salsa was phenomenal and the fish had a very nice light batter with excellent flavor. Definitely a favorite.

Fantastic! The salsa was phenomenal and the fish had a very nice light batter with excellent flavor. Definitely a favorite.

Does anyone if the nutrition information for these taco is for one taco, or for two tacos?

The recipe is on the right side of the screen.

LOVE the fish batter recipe, but WHERE'S THE SALSA RECIPE? It says "it follows" the fish recipe, but it's not there.