Beer-Battered Fish Tacos
Written by Eli Ben-YehudaOn December 4, 2022
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
- 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
- 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
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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).
1. Combine flour, cumin, salt and cayenne in a medium bowl.
2. Whisk in beer to create a batter.
3. Coat tilapia pieces in the batter.
4. Heat oil in a large nonstick skillet over medium-high heat.
5. add the fish to the pan, letting excess batter drip back into the bowl.
6. cook until crispy and golden, 2 to 4 minutes per side.
7. 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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