Beer-Battered Fish Tacos with Tomato & Avocado Salsa

By naqgal90

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
• 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

Preparation

Step 1

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.

Tomato & Avocado Salsa
Combine tomato, onion, jalapeno, lime juice to taste, salt and pepper in a medium bowl. Stir in avocado and cilantro. Add cayenne (if using).