Beer-Battered Fish Tacos with Tomato and Avocado Salsa. (Ken Burris / EatingWell)
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.
1 large tomato, diced
¼ cup diced red onion
½ jalapeno, minced
2-3 tablespoons lime juice
¼ teaspoon kosher salt
1⁄8 teaspoon freshly ground pepper
½ avocado, diced
¼ cup chopped fresh cilantro
Pinch of cayenne, if desired
3 tablespoons all-purpose flour
1⁄8 teaspoon ground cumin
1⁄8 teaspoon salt
1⁄8 teaspoon cayenne pepper
1⁄3 cup beer
8 ounces tilapia fillet, cut crosswise into 1-inch wide strips
2 teaspoons canola oil
4 corn tortillas, warmed
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. Serves 2.
Per serving: 401 calories; 16 g fat (2 g saturated fat); 39 g carbohydrates; 57 mg cholesterol; 407 mg sodium; 29 g protein; 8 g fiber.