Beer-Battered Fish Tacos with Tomato & Avocado Salsa
A good fish taco is hard to beat, but these add the deliciousness of a tomato and avocado salsa which really accents the flaky fish without adding additional fat from a mayonnaise based dressing. Original recipe is from www.eatingwell.com . We doubled the recipe to serve four with these exceptions: kept just one large tomato, reduced the amount of lime juice, and increased the amount of vegetable oil.Changes: 1 large tomato is plenty. 4 tablespoons of lime juice was too overpowering and pretty much ruined the first batch of salsa. We increased the oil slightly because the first batch stuck to the pan a little bit and did not brown the way we wanted.
Tomato & Avocado Salsa
- In medium bowl, combine tomato, onion, jalapeno, lime juice, kosher salt, and pepper. Stir in avocado and cilantro. Cover bowl with plastic wrap and push out as much air as possible. Keep refrigerated until ready to serve. Note: Start with 1 tablespoon of lime juice, taste and add second tablespoon if desired.
- In medium bowl, combine flour, cumin, salt, and cayenne. Whisk in beer to make a batter. In large skillet heat oil over medium-high heat. (Note: we used an electric skillet set at 350°F.) Dip tilapia pieces in batter letting excess batter drip back into bowl. Add fish to hot oil and cook for 2-4 minutes on each side, or until golden brown. Remove cooked fish to paper towel lined plate to drain. Cook fish in batches so not to overcrowd pan which will give you even cooking.
- Warm tortillas in microwave with damp paper towels in between each tortilla starting with 30 seconds and adjust time till warm. Divide fish and salsa evenly between the tortillas.
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