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
- 1 large tomato, diced
- ¼ cup diced red onion
- ½ jalapeno, minced
- 2-3 tablespoons lime juice
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground pepper
- ½ avocado, diced
- ¼ cup chopped fresh cilantro
- pinch of cayenne, if desired
- 3 tablespoons all-purpose flour
- ⅛ teaspoon ground cumin
- ⅛ teaspoon salt
- ⅛ teaspoon cayenne pepper, or to taste
- ⅓ cup beer
- 8 ounces tilapia fillet, cut crosswise into 1-inch wide strips
- 2 teaspoons neutral oil, such as canola or avocado
- 4 corn tortillas, warmed (see tip)
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).
- 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.