It has been so HOT here lately, it makes me want to lie on the beach all day long. One of my favorite beach-y foods is fish tacos. We find ourselves dining out a lot on Tuesday night for various restaurants' Taco Tuesday deals, but someday I envision making every Tuesday night in my home Taco Tuesday and I will make the tacos. This would definitely be one recipe in my arsenal. It's very fast and simple.
3 Tablespoons all-purpose flour
1/8 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1/3 cup beer (may be substituted with milk)
8 oz. tilapia fillet or other white fish, cut crosswise into 1-inch wide strips
1-2 tomatoes, diced
1 avocado, sliced
paprika or other seasoning
Combine flour, salt, cumin, and cayenne pepper in a medium bowl. Whisk in beer to create a batter.
Heat oil in a large non-stick skillet over medium-high heat. Coat tilapia pieces in the batter and, letting the excess batter drip into the bowl, add fish to the pan. Cook until crispy and golden, about 2-4 minutes per side.
Serve with tortillas, tomatoes, avocados, sour cream, and season with paprika or your favorite seasoning.