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.
|Prep Time:||40 minutes|
|Ready in:||40 minutes|
|Yield:||8 servings, about 1 1/2 ounces each|
|Ease of Prep:||Easy|
|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|
- 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.
- 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.
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.
Health Advantages: low calorie, low carb, low sat fat, low sodium, heart healthy, healthy weight.
|Servings Per Recipe: 8|
|Amount Per serving|
|Calories:||120 cal||Carbohydrate Servings:||0|
|Carbohydrates:||4 g||Dietary Fiber:||0 g||Cholesterol:||33 mg|
|Fat:||6 g||Sodium:||112 mg||Saturated Fat:||0 g|
|Protein:||11 g||Potassium:||180 mg||Monounsaturated Fat:||3 g|
|Exchanges:||2 lean meat|
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