Wilson
05-27-2010, 09:43 AM
http://www.eatingwell.com/recipes/beer_battered_fish_tacos_with_tomato_avocado_salsa .html
http://www.talkofthewoodlands.com/vbulletin_forums/picture.php?albumid=37&pictureid=357
From EatingWell: June/July 2005, EatingWell
Serves Two
Lovers of fried fish get the taste without all the calories, and the salsa adds a fresh, clean note. To complete the Baja theme, serve with black beans, some diced mango and a bit of light sour cream.
READER'S COMMENT:
"For those who could not get their batter to stick to the fish, make sure the fish is completely dry before you dip it in the batter, and/or lightly dust the fish with a bit of the flour before you make the batter mix. It's also important...
2 servings | Active Time: 30 minutes | Total Time: 30 minutes
Ingredients
Tomato & Avocado Salsa, (recipe follows) or store-bought fresh salsa
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 ounces tilapia fillet, cut crosswise into 1-inch wide strips
2 teaspoons canola oil
4 corn tortillas, warmed
Preparation
Prepare Tomato & Avocado Salsa, if using.
Combine flour, cumin, salt and cayenne 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; cook until crispy and golden, 2 to 4 minutes per side. Serve the fish with tortillas and salsa.
Nutrition
Per serving : 409 Calories; 16 g Fat; 2 g Sat; 9 g Mono; 57 mg Cholesterol; 40 g Carbohydrates; 29 g Protein; 8 g Fiber; 408 mg Sodium; 972 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 starch, 2 vegetable, 3 very lean meat, 2 fat
http://www.talkofthewoodlands.com/vbulletin_forums/picture.php?albumid=37&pictureid=357
From EatingWell: June/July 2005, EatingWell
Serves Two
Lovers of fried fish get the taste without all the calories, and the salsa adds a fresh, clean note. To complete the Baja theme, serve with black beans, some diced mango and a bit of light sour cream.
READER'S COMMENT:
"For those who could not get their batter to stick to the fish, make sure the fish is completely dry before you dip it in the batter, and/or lightly dust the fish with a bit of the flour before you make the batter mix. It's also important...
2 servings | Active Time: 30 minutes | Total Time: 30 minutes
Ingredients
Tomato & Avocado Salsa, (recipe follows) or store-bought fresh salsa
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 ounces tilapia fillet, cut crosswise into 1-inch wide strips
2 teaspoons canola oil
4 corn tortillas, warmed
Preparation
Prepare Tomato & Avocado Salsa, if using.
Combine flour, cumin, salt and cayenne 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; cook until crispy and golden, 2 to 4 minutes per side. Serve the fish with tortillas and salsa.
Nutrition
Per serving : 409 Calories; 16 g Fat; 2 g Sat; 9 g Mono; 57 mg Cholesterol; 40 g Carbohydrates; 29 g Protein; 8 g Fiber; 408 mg Sodium; 972 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 starch, 2 vegetable, 3 very lean meat, 2 fat