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Salsa Fresca:
3 cups diced tomatoes
½ cup diced white onion
2 medium jalapeños, seeded and minced
½ cup chopped fresh cilantro
½ teaspoon salt
1 tablespoon fresh lime juice
White Sauce:
½ cup mayonnaise
½ cup plain low-lat yogurt
1/3 cup chopped fresh cilantro
Beer Batter:
1 cup all-purpose flour
½ teaspoon salt
½ teaspoon dried oregano
½ teaspoon dry mustard
¼ teaspoon garlic salt
¼ teaspoon freshly ground black pepper
1 cup beer
Tacos:
1½ pounds cod, tilapia or similar white fish fillets
Vegetable oil
1/4 to 1/2 cup all-purpose flour
12 fresh stone-ground corn tortillas
3 cups finely shredded cabbage
1 ripe avocado, peeled, pitted and cut into slices
3 limes, cut into wedges
Instructions
3 cups diced tomatoes
½ cup diced white onion
2 medium jalapeños, seeded and minced
½ cup chopped fresh cilantro
½ teaspoon salt
1 tablespoon fresh lime juice
White Sauce:
½ cup mayonnaise
½ cup plain low-lat yogurt
1/3 cup chopped fresh cilantro
Beer Batter:
1 cup all-purpose flour
½ teaspoon salt
½ teaspoon dried oregano
½ teaspoon dry mustard
¼ teaspoon garlic salt
¼ teaspoon freshly ground black pepper
1 cup beer
Tacos:
1½ pounds cod, tilapia or similar white fish fillets
Vegetable oil
1/4 to 1/2 cup all-purpose flour
12 fresh stone-ground corn tortillas
3 cups finely shredded cabbage
1 ripe avocado, peeled, pitted and cut into slices
3 limes, cut into wedges
1. For the salsa fresca, combine ingredients. Refrigerate until ready to serve.
2. For the white sauce, mix ingredients until blended. Refrigerate until ready to serve.
3. For the beer batter, mix flour with salt, oregano, dry mustard, garlic salt and pepper. Using a whisk, stir beer into flour mixture until blended.
4. For the tacos, rinse fish and pat dry. Cut fillets into twelve 1-by-5-inch pieces. Pour vegetable oil into a deep skillet to a depth of 3 to 4 inches. Heat to 350F.
5. Place ¼ cup flour in shallow bowl. Coat fish with flour. Dip fish into batter and coat all sides. Place several pieces of fish in a single layer in hot oil. Cook about 4 minutes or until batter is crispy and golden brown. Repeat with remaining fish.
6. Heat corn tortillas lightly in a skillet until soft and hot.
7. To assemble, layer a fish fillet, white sauce, salsa, avocado and cabbage on each tortilla. Top with a squeeze of lime. Fold tortilla over to serve. Serves 6.
Recipe by Charyn Pfeuffer, "Relish the American Table," Oct. 29, 2006.
Nutritional Information
2. For the white sauce, mix ingredients until blended. Refrigerate until ready to serve.
3. For the beer batter, mix flour with salt, oregano, dry mustard, garlic salt and pepper. Using a whisk, stir beer into flour mixture until blended.
4. For the tacos, rinse fish and pat dry. Cut fillets into twelve 1-by-5-inch pieces. Pour vegetable oil into a deep skillet to a depth of 3 to 4 inches. Heat to 350F.
5. Place ¼ cup flour in shallow bowl. Coat fish with flour. Dip fish into batter and coat all sides. Place several pieces of fish in a single layer in hot oil. Cook about 4 minutes or until batter is crispy and golden brown. Repeat with remaining fish.
6. Heat corn tortillas lightly in a skillet until soft and hot.
7. To assemble, layer a fish fillet, white sauce, salsa, avocado and cabbage on each tortilla. Top with a squeeze of lime. Fold tortilla over to serve. Serves 6.
Recipe by Charyn Pfeuffer, "Relish the American Table," Oct. 29, 2006.
Per serving: 590 calories, 24g fat, 30g prot., 60g carbs., 6g fiber, 710mg sodium.
