This recipe is courtesy of Eating Well magazine.
Ingredients for tomato and avocado salsa:
1 large tomato, diced
1/4 cup red onion, diced
1/2 jalapeno, minced
2 or 3 tbsp lime juice
1/4 tsp salt
1/8 tsp. ground pepper
1/2 avocado, diced
1/4 cup fresh cilantro, chopped
Pinch of cayenne pepper
3 tbsp. flour
1/3 cup beer
8 oz. tilapia fillet, cut crosswise into 1-inch wide strips
2 tsp canola oil
4 corn tortillas, warmed
To prepare tacos: Combine flour, salt and cayenne pepper 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, and cook until crispy and golden, 2 to 4 minutes each side. Serve the fish with tortillas and the salsa. Serves 2.
