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.

Beer-Battered Fish Tacos with Tomato & Avocado Salsa

tomato,

red onion

minced

lime juice

salt

⅛ teaspoon freshly ground pepper

cilantro

cayenne,

all-purpose flour

cumin

cayenne pepper,

beer

fillet,

canola oil

corn tortillas, warmed (see Tip)

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.


I typically stay away from any "dredging" recipes because they are always such a mess for me, but this looked very good so I wanted to try it!  Not too bad mess-wise.Flavor was good, we didn't have corn tortillas so I had to use flour, which was still tasty, but just more calories than I would have wanted.  The salsa was tasty but I put the full amount on top of my two tacos and it overpowered the fish flavor due to tilapia being so mild and more powerful flavors in the salsa.  I would suggest using a little less salsa than the full amount called for, and eating the rest of your portion on the side or with some tortilla chips, or saving it for a snack later.  Overall a pretty tasty dinner but not super filling.  Easy enough that I would probably make again.   Next time I will probably double the fish, since as a WW fish is 0 points for me.  I had a lot of extra batter left, so plenty if I double, and use the same amount of oil called for, so that doesn't change the calorie count.  And I'm going to have corn tortillas for the next round!

These turned out really good! I did change a few things: added an extra tablespoon of flour to the batter and used a lot more oil for frying - I covered the bottom of the pan with oil and let the oil get really hot. I also patted the fish as dry as possible and didn’t have any trouble with the batter sliding off. Also, this is supposed to be a healthier recipe so I didn’t expect the fish to be super crispy and I was ok with that. The salsa was awesome too and I also topped them with a drizzle of  “secret sauce”

Delicious flavors. I made it as written and I'll be changing a couple things next time. Before dipping the fish in the batter, coat in flour so it sticks. Batter completely slid off, I usually fry with a flour dredge first and I should have listened to my gut there. The salsa I felt like didn't need avocado in it, I wish I just thin sliced the avocado, would have lasted longer as separate pieces but was super yummy.

My attempt to make this was a failure. The salsa tastes good, if basic, but there were big problems with the battered fish. I should have read the comments: more than half point out this batter is too thin and doesn't stick. I looked up similar batter recipes and they call for equal amounts of flour and beer. another helpful suggestion was to let the batter stand for 10 minutes or so, and to dust the fish pieces with flour before dipping. Furthermore, cutting the fish crosswise into such small pieces caused them to fall apart in my pan; 4-5 inch pieces cut lengthwise avoided this problem. Finally, a tradition in Baja California is to serve this dish with shredded cabbage and a sour cream-type sauce. I suggest googling different recipes for comparison.

Will be making again with edits! Lightly sautéed some shredded cabbage (coleslaw mix) with ginger, cayenne, garlic powder and cumin which added a nice crunch with heat to pair with sweet mango salsa.  

Only con - the beer batter was thin and didn't stick well.

Just OK
Overall the dish was just OK. The salsa was pretty good, but it needed salt to really bring out the flavors. I also wouldn't advise adding the avocado to the salsa and would instead dice it separately and add it to the tacos during assembly. 

The beer-batter just sort of spread out around the sides of the pieces of fish and it left the other three sides with a thin layer of batter.

I added a lot more spice than the recipe called for. I would make again, but without a beer batter and maybe just breading. If I did do a beer batter, I would add more spices and maybe hot sauce.
Pros: Ok meal, quick, easy, decent salsa
Cons: Bland, needed doctoring

Great...Just as expected
This recipe was simple and great.  I had no problems with the batter, but my fish was dry when I coated it.  I was also sure to shake off any excess batter to avoid the fish being soggy after cooking.  I used a pale ale in my batter and the flavor was great.  I'd recommend serving immediately, because when paired with the salsa, the fish can get cold pretty quickly.  I'd definitely make this again. Enjoyed by all.
Pros: crisp, great flavor
Cons: gets cold quickly

Great...Just as expectedThis recipe was simple and great.  I had no problems with the batter, but my fish was dry when I coated it.  I was also sure to shake off any excess batter to avoid the fish being soggy after cooking.  I used a pale ale in my batter and the flavor was great.  I'd recommend serving immediately, because when paired with the salsa, the fish can get cold pretty quickly.  I'd definitely make this again. Enjoyed by all.Pros: crisp, great flavorCons: gets cold quickly


Awesome, simple recipe.  I didn't season the tilapia but would consider rubbing some salt and peper on it next time. Very good without an seasoning on the fish.  The tomato avocado salsa is excellent and simple to prepare.  I will be making this again.



Fantastic!  The salsa was phenomenal and the fish had a very nice light batter with excellent flavor.  Definitely a favorite.


Does anyone if the nutrition information for these taco is for one taco, or for two tacos?




The recipe is on the right side of the screen.




LOVE the fish batter recipe, but WHERE'S THE SALSA RECIPE?  It says "it follows" the fish recipe, but it's not there.



EatingWell's Jessie Price shows you how to pan-fry with less oil to cook a crispy but healthy fish taco recipe. She shares healthy cooking techniques about pan-frying that cover which pans to use and the best oil for frying to reduce fat and cut calo

beer-battered fish tacos with tomato & avocado salsa

Total: 40 minutes

Author : Stacy Fraser

Ingredients

Instructions

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