Beer Battered Fish Tacos with Tomato & Avocado Salsa || Gracefult Kitchen

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Beer Battered Fish Tacos with Tomato & Avocado Salsa

Fish

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)

Description

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.