Beer-Battered Fish Tacos with Tomato Avocado Salsa

(Courtesy of Eating Well)

Ingredients:
Tomato and Avocado Salsa (see recipe below)
3 Tbsp. all-purpose flour
1/8 tsp. ground cumin
1/8 tsp. salt
1/8 tsp. cayenne pepper, or to taste
1/3 c. beer
8 oz. tilapia fillet, cut crosswise into 1 inch wide strips
2 tsp. canola oil
4 corn tortillas

Directions:
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, 2-4 minutes per side.  Serve the fish with tortillas and salsa

TOMATO AND AVOCADO SALSA:
1 large tomato, diced
1/4 c. diced red onion
1/2 jalapeno, minced
2-3 Tbsp. lime juice
1/4 tsp. kosher salt
1/8 tsp. freshly ground pepper
1/2 avocado, diced
1/4 c. chopped fresh cilantro
Pinch of cayenne, if desired

Directions:
Combine tomato, onion, jalapeno, lime juice to taste, salt and pepper in a medium bowl.  Stir in avocado and cilantro.  Add cayenne, if using.