Beer-Battered Fish Tacos

Written by Eli Ben-Yehuda

On February 21, 2021

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.

Ingredients

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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Directions:

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).

Tacos

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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