It’s Monday. Mondays call for tacos. And margaritas. Margarita Monday.
Do I care that I JUST shared a taco recipe with you? Nope. Am I currently cooking a new taco recipe in the slow cooker even though I’ve probably shared too many taco recipes as it is? Yep. Again, think I care? Nope. Who doesn’t love tacos? Also, who doesn’t love beer-battered fish tacos that normally would make you gain 3 lbs. but this time they’re a lightened up version but still delicious? WHO isn’t into that? No one. That’s who.
Also, 3x in the past two weeks, I have spelled “spicy” as “spicey”. I used to pride myself on being a great speller. And now I can’t spell a five-letter word. Wait, that was 5 letters, right?
- 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 (or other white fish) fillet, cut crosswise into 1-inch wide strips
- 2 teaspoons canola oil
- 1 batch of spicy slaw
- 4 corn or flour tortillas, warmed
Prepare your spicy slaw. Refrigerate while cooking the rest of the meal.
To prepare tacos: 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 slaw.
Yields: 2 servings
Recipe from: Eating Well