S.F. Note: Tomatos are in season and full of flavor which makes the salsa pop with flavor. No dairy was used in our version. Doubled the recipe for 3 people and used cod as the fish. Did not use mango or black beans just went with corn tortillas, fish and salsa and really loved the flavors! The family, kid included, gave this one two thumbs up! Very quick and easy to make! Enjoy;)
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From Eating Well
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.
Makes: 2 servings, 2 tacos & about 3/4 cup salsa each
Active Time: 40 minutes
Total Time: 40 minutes
Ingredients
Tomato & Avocado Salsa
1 large tomato, diced
1/4 cup diced red onion
1/2 jalapeno, minced
2-3 tablespoons lime juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1/2 avocado, diced
1/4 cup chopped fresh cilantro
Pinch of cayenne, if desired
Fish Tacos
3 tablespoons all-purpose flour
1/8 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon cayenne pepper, or to taste
1/3 cup beer
8 ounces tilapia fillet, cut crosswise into 1-inch wide strips
2 teaspoons canola oil
4 corn tortillas, warmed
Preparation
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.
Tips & Notes
Make Ahead Tip: Cover and refrigerate salsa (Step 1) for up to 3
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