Beer Battered Fish Tacos

There's nothing better than some good fish tacos from a local Mexican restaurant, except for fish tacos made at home with beer! Were still trying to cook light so by adding a light beer to the mix makes for a lighter crispier batter. This recipe doesn't require much and you can get creative with the slaw or sauces you want to use, and since I am in a creative mood lately this was perfect.

Cook Time: 20 Minutes
Yields: 2 Servings

INGREDIENTS:

• 3 TBSP Flour
• 1/2 TSP Cayenne Pepper
• 1/8 TSP Cumin
• Salt and Pepper to taste
• 1/3 Cup Light Beer
• 2 Tilapia Filets (thawed and cut into 1 inch chunks)
• 2 TBSP Vegetable or Canola Oil
• Pre cut Cabbage slaw
• 1/4 Cup Sour Cream
• 2 Cloves Garlic
• 2 TBSP Store bought Salsa
• 1 Roma Tomato
• 1 Medium Avocado
• 2 TBSP Diced Onion
• 2 TBSP Fresh Cilantro
• 1/2 Lime Juiced

PREPARATION:

Mix the slaw, tomatoes, sour cream, salt and pepper, onion, garlic, cilantro,lime juice, salsa into a mixing bowl and reserve. Add the diced avocado when ready to serve.

In another bowl add the flour, cayenne, salt and pepper, and cumin. Whisk in the beer until the batter is the consistency of pancake batter.

Heat the oil in a frying pan over med-high heat. While heating, dip the fish pieces into the beer batter and let excess drip off. Add pieces to the oil and let cook until golden and crispy (about 3-5 minutes a side). Take out and let drip on a baking sheet lined with paper towels to absorb any grease.

TO SERVE:

Serve some fish onto a heated tortilla top with the slaw mixture, with Mexican rice and beans on the side. ENJOY!!

SOME HELPFUL TIPS:

• When the fish come out of the oil while they are still hot...sprinkle with salt or Tony's so that the spice will absorb.
• Wear an apron or have a splatter guard because when frying anything you will have some hot oil splatters.
• To heat the tortillas, take 2 damp paper towels and wrap around the tortillas and heat in microwave for 1 minute.