Ingredients
- Tomato & Avocado Salsa, (recipe follows) or store-bought fresh salsa
- 3 tablespoon 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
Cooking Directions
Step 1
Prepare Tomato & Avocado Salsa, if using.
Step 2
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 salsa.
Nutrition Info
- Serving: Per serving
- Calories: 409
- Carbohydrates: 40g
- Fat: 16g
- Protein: 29g
- Dietary Fiber: 8g
- Saturated Fat: 2g
- Monounsaturated Fat: 9g
- Cholesterol: 57mg
- Potassium: 972mg
- Sodium: 408mg
- Exchanges: 2 starch, 2 vegetable, 3 very lean meat, 2 fat
- Carbohydrate Servings: 2