Beer Battered Fish Tacos with fresh Salsa

Serves 4

Ingredients

• Tomato & Avocado Salsa, (recipe follows) or store-bought fresh salsa
  
• 6 tablespoons all-purpose flour
  
• 1/4 teaspoon ground cumin
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon cayenne pepper, or to taste
  
• 2/3 cup beer
  
• 16 ounces tilapia fillet, cut crosswise into 1-inch wide strips
  
• 4 teaspoons canola oil
  
• 8 corn tortillas, warmed
  

Tomato & Avocado Salsa Ingredients

• 2 large tomato, diced
  
• 1/2 cup diced red onion
  
• 1 jalapeno, minced
  
• 4-6 tablespoons lime juice
  
• 1/2 teaspoon kosher salt
  
• 1/4 teaspoon freshly ground pepper
  
• 1 avocado, diced
  
• 1/2 cup chopped fresh cilantro
  
• Pinch of cayenne, if desired
  

Preparation

1. Prepare Tomato & Avocado Salsa, if using.
   
2. Combine flour, cumin, salt and cayenne in a medium bowl. Whisk in beer to create a batter.
   
3. 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 salsa.
   

Nutrition

Per serving: 409 calories; 16 g fat (2 g sat, 9 g mono); 57 mg cholesterol; 40 g carbohydrates; 29 g protein; 8 g fiber; 408 mg sodium; 972 mg potassium.

Nutrition Bonus: Vitamin C (40% daily value), Potassium (27% dv), Magnesium (25% dv), Folate (23% dv), Vitamin A (20% dv).