Beer-Battered Fish Tacos with Tomato and Avocado Salsa

From Eating Well Magazine

Makes 2 servings

Tomato & Avocado Salsa
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

Combine tomato, onion, jalapeno, lime juice to taste, salt and pepper in a medium bowl. Stir in avocado and cilantro. Add cayenne (if using).

Beer-Battered 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

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.