You may not think of fish as a taco ingredient, but the Mexican-inspired fish-taco craze is beginning to spread. Once you've had one, you'll understand. This recipe is a healthful version of the battered, deep-fried and crispy fish at Rossy's Tacos in Baja California.

Servings: 8 servings, about 1 1/2 ounces each
Total Time: 40 minutes
Ease of Preparation: Easy
Cuisine: Mexican
Health: Low Calorie, Low Carb, Low Sat Fat, Low Sodium, Heart Healthy, Healthy Weight

Ingredients:

3/4 cup beer , preferably lager or pilsner

1/2 cup all-purpose flour

1/4 cup whole-wheat pastry flour

1/2 teaspoon salt

1/4 teaspoon dried oregano

1/4 teaspoon dry mustard

1/4 teaspoon cayenne pepper

1/4 teaspoon freshly ground pepper

1-1 1/4 pounds tilapia or other firm white fish, sliced into 1/2-inch-by-2-inch strips

3 tablespoons canola oil , divided

Steps:

1: Place beer, all-purpose flour, whole-wheat flour, salt, oregano, mustard, cayenne and pepper in a blender; blend until smooth, scraping down the sides as necessary. Transfer the batter to a shallow baking dish. Add fish, turning to coat all sides.

2: Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Transfer one-third of the battered fish to the pan, placing each piece into a little oil. Cook until golden brown, 3 to 4 minutes per side. Transfer cooked fish to a plate; keep warm. Add 1 tablespoon oil and half the remaining fish to the pan; cook as directed above, reducing the heat if necessary. Cook the remaining fish with the remaining 1 tablespoon oil. Serve immediately.

Nutrition: (Per serving)

Calories - 120
Carbohydrates - 4
Fat - 6
Saturated Fat - 0
Monounsaturated Fat - 3
Protein - 11
Cholesterol - 33
Dietary Fiber - 0
Potassium - 0
Sodium - 112

The fish is best when served immediately, but will keep, wrapped, in the refrigerator for up to 1 day. To reheat, place on a baking sheet and bake for 20 minutes at 375°F.

Related Links:

  • Crab Quesadillas
  • Advanced Recipe Search