Written by:Eli Ben-Yehuda, October 17, 2017

The first time I tried fish tacos I was stationed in Hawaii. The thought of fish and taco seemed somewhat strange. But the taste, with a twist of lime, was amazing. Lovers of fried fish will 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.

Tomato & Avocado Salsa

1 large tomato, diced

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¼ cup diced red onion

½ jalapeno

minced2-3 tablespoons lime juice

¼ teaspoon kosher salt

⅛ teaspoon freshly ground pepper

½ avocado, diced

¼ cup chopped fresh cilantro

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Pinch of cayenne if desired for Fish Tacos

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 canola oil

4 corn tortillas, warmed

Preparation:

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.

Make Ahead Tip: Cover and refrigerate salsa (Step 1) for up to 3 days. To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, 5 to 10 minutes.

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