I receive numerous emails containing recipes, and got one yesterday from Kitchen Daily for this recipe, which originally came from Eating Well. As always, I modified it and came up with the chipolte white sauce to accompany the tacos. I like this because it’s not deep-fried and is really yummy. Now, don’t get me wrong, I love me some deep-fried food, but prefer to eat healthier… most of the time 😉
If you want to skip the sauce and make this even lighter, you can top the tacos off with a little plain greek yogurt with the salsa.
- 3 tbsp. all-purpose flour
- 1/8 tsp. ground cumin
- 1/4 tsp. garlic powder
- 1/4 tsp. cayenne pepper, or more for additional heat
- 1/8 tsp. salt
- 1/3 cup beer
- 8 oz. tilapia filet, cut crosswise into 1-inch wide strips
- 1 tbsp. canola oil
- 4 corn tortillas, warmed
- 1 cup shredded cabbage
- Fresh salsa
- 1/4 cup light mayo
- 1 tbsp. low-fat milk
- 2 tbsp. lime juice
- 1/4 tsp. garlic salt
- 1/4 tsp. chipolte seasoning
- Mix all of the ingredients together and put in fridge while preparing the fish.
- Combine flour, cumin, garlic, 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.
- Add the fish to the pan, letting excess batter drip back into the bowl.
- Cook until crispy and golden, 2 to 4 minutes per side.
- Serve fish with tortillas, cabbage, chipolte sauce and salsa.