Beer-Battered Fish Tacos with Tomato & Avocado Salsa
From EatingWell
Ingredients
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
Preparation
- Prepare Tomato & Avocado Salsa, if using.
- 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 salsa.
Nutrition
Per serving: 409 calories; 16 g fat ( 2 g sat , 9 g mono ); 57 mg cholesterol; 40 g carbohydrates; 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).
Tomato & Avocado Salsa
From EatingWell:
Ingredients
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
Preparation
- Combine tomato, onion, jalapeno, lime juice to taste, salt and pepper in a medium bowl. Stir in avocado and cilantro. Add cayenne (if using).
Opinions expressed are my own and do not necessarily
reflect those of U.S. Foodservice, Inc
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