Beer-Battered Fish Tacos topped with Avocado-Corn Salsa

Meal Time once again. It being a Friday night, I thought well let me do go back 1000s of years and serve FISH. I am not the biggest fish fan, but I love tacos. Fish Tacos: it was an easy meal to complete. The recipe was straight forward, but I think it could be tweaked just a little. I have never had any luck using soft corn tortillas. They seem to never heat right and crack down the middle when it is time to eat them; then you just have a mess in your lap. The fix for me for this is switch to flour tortillas. The other tweak to the recipe is the batter for the fish. It seemed a little thin and runny, the next time I am going to double the flour.

Forget putting lettuce and cheese on these tacos. After searching through recipes, I found this simple little Avocado-Corn Salsa! Keep this Salsa recipe on top of the stack because if a small fresh snack is need this will work.

Here are the recipes!

Avocado-Corn Salsa

½ avocado, diced
½ cup frozen corn, thawed
1 plum tomato, chopped
2 teaspoons fresh cilantro, chopped
Lime juice, to taste
Salt, to taste

1. Combine avocado, corn, tomato, and cilantro into small bowl.

2. Add lime juice and salt to taste.

Beer-Batter Fish Tacos

3 tablespoons 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 ounce tilapia fillet, cut crosswise into 1 inch wide strips
2 teaspoons canola oil
4 corn tortillas, warmed

1. Combine flour, cumin, salt, and cayenne in a medium bowl. Whisk in beer to create a batter.

2. Coat tilapia pieces in the batter.

3. Heat oil in a large nonstick skillet over medium-high heat.

4. Letting excess batter drip back into the bowl, add the fish to the fish to the pan; cook until crispy and golden, about 2-4 minutes per side.

5. Serve the fish in the tortillas topped with salsa.

As a side dish with the tacos, I kept is light and fresh. Just a quick Mexican Coleslaw.

Mexican Coleslaw

2 cups green cabbage, shredded
½ cup carrots, peeled and grated
3 tablespoons cilantro
1 table vinegar
1 ½ teaspoon extra-virgin olive oil
pinch salt

1. Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes.


2. Meanwhile, whisk cilantro, vinegar, oil and salt in a large bowl. Add cabbage and carrots; toss well to coat.

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