Beer-Battered Fish Tacos with Tomato and Avocado Salsa

By Harleygirl

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.

Ingredients

• 3 tablespoon(s) all-purpose flour
• 1/8 teaspoon(s) ground cumin
• 1/8 teaspoon(s) salt
• 1/8 teaspoon(s) cayenne pepper, or to taste
• 1/3 cup(s) beer
• 8 ounce(s) tilapia fillet, cut crosswise into 1-inch wide strips
• 2 teaspoon(s) canola oil
• 4 corn tortillas, warmed

Preparation

Step 1

Prepare Tomato and 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.