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.

Beer-Battered Fish Tacos with Tomato and Avocado Salsa

Serves 2.

Active Time: 40 minutes

Total Time: 40 minutes

Salsa:

1 large tomato, diced

1/4 cup diced red onion

1/2 jalapeno, minced

2-3 tablespoons lime juice

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground pepper

1/2 avocado, diced

1/4 cup chopped fresh cilantro

Pinch of cayenne, if desired

Fish Tacos:

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

To prepare salsa: Combine tomato, onion, jalapeno, lime juice to taste, kosher salt and pepper in a medium bowl. Stir in avocado and cilantro. Add cayenne (if using).

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 the salsa.

To Make Ahead: Cover and refrigerate salsa (Step 1) for up to 3 days.

Recipe Nutrition:

Per serving: 401 calories; 16 g fat (2 g sat, 9 g mono); 57 mg cholesterol; 39 g carbohydrate; 0 g added sugars; 29 g protein; 8 g fiber; 407 mg sodium; 975 mg potassium.

Nutrition Bonus: Vitamin C (47 percent daily value), Potassium (28 percent dv), Folate (27 percent dv), Magnesium (24 percent dv), Vitamin A (21 percent dv)

2 Carbohydrate Serving(s)

Exchanges: 2 starch, 2 vegetable, 3 lean meat, 2 fat

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)