You might be thinking that I’m on some sort of Mexican food kick. And in some ways you would be right. Really it’s just a matter of convenience. I hate when ingredients go bad, so these two recipes had similar ingredients, so I made them close together. But I promise you will enjoy both!
When I first heard the term “fish taco” I thought, “Ew gross! Who would want fish in their tacos!” My husband looked dismayed at my outburst. BUT thanks to his prodding and poking, my tastes have expanded and I now love fish tacos. And these were particularly fabulous. This recipe is also from http://www.eatingwell.com I’m kinda stuck on them right now.
Again, this serving is for 2 people so you might want to double it up. It took me roughly 30 mins! Yay for fast food!
First you want to make the Tomato Avocado Salsa. Dice a large tomato, add 1/4 cup diced red onion, 1/2 jalapeno minced (or dried jalapeno), 2/3 tbsp lime juice, 1/2 tsp kosher salt, 1/8 teaspoon freshly ground pepper, 1/2 diced avocado, 1/2 cup chopped fresh cilantro, and cayenne to taste.
Next in a small bowl you want to combine 3 tbsp flour, 1/8 tsp ground cumin, 1/8 tsp salt, and 1/8 tsp cayenne. Whisk in 1/3 cup of beer to make batter.
Add two tsp oil to pan on medium high heat. NOTE: This recipe calls for a nonstick pan and they mean a nonstick pan. My first go at this I used a regular pan. I had fish, but all the batter was stuck to the pan…not fun. Dip your 1 inch strips of tilapia into the batter, let the access drip into the bowl and then put the pieces in the oil. Fry into golden on each side (doesn’t take to0 long). Place fish into warm corn tacos (I used flour tacos because I think they’re tastier) and then add salsa on top! That’s it. I added sour cream and hot sauce for a little extra flavor. What I love about this recipe is it’s tasty AND quick, just remember the non stick pan so your not doing dishes for the rest of the night…like me.