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Beer-Battered Fish Tacos with Tomato & Avocado Salsa


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

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 (see Tip)


  • Step 1

    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).

  • Step 2

    To prepare tacos: Combine flour, cumin, salt and cayenne in a medium bowl. Whisk in beer to create a batter.

  • Step 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 the salsa.


Tip: To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300 degrees F until steaming, 5 to 10 minutes.

To make ahead: Cover and refrigerate salsa (Step 1) for up to 3 days.

Nutrition Facts

Serving Size: 2 Tacos & About 3/4 Cup Salsa

Per Serving:

401 calories; protein 28.5g; carbohydrates 39g; dietary fiber 8.3g; sugars 4.4g; fat 15.7g; saturated fat 2.3g; cholesterol 56.7mg; vitamin a iu 1042.3IU; vitamin c 28.3mg; folate 113.4mcg; calcium 77.2mg; iron 2.2mg; magnesium 97.3mg; potassium 974.3mg; sodium 406.5mg; thiamin 0.2mg.


1 Fruit, 1/2 Other Carbohydrate, 3 Lean Meat, 2 Fat