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Fish Tacos with Cucumber Salsa
These delicious fish tacos and cucumber salsa are an amazing combination of flavors!
Servings
4
people
Calories
356
kcal
Author
Stacey
Ingredients
Fried Fish
4-5
tilapia fillets
¾
cup
whole wheat flour
¼
cup
parmesan cheese
grated
2
tsp
salt
1
cup
beer
olive oil
1
tbsp
butter
Cucumber Salsa
2
cups
English cucumber
peeled and diced
½
cup
tomato
seeded and diced
¼
cup
red onion
peeled and diced
2
tablespoons
fresh parsley
finely chopped
1
jalapeno pepper
seeded and chopped
4 ½
teaspoons
fresh cilantro
finely chopped
1
garlic clove
minced
¼
cup
reduced-fat sour cream
1 ½
teaspoons
lemon juice
1 ½
teaspoons
lime juice
¼
teaspoon
ground cumin
¼
teaspoon
seasoned salt
Tacos
Corn tortillas
4-cheese Mexican cheese blend
shredded
Instructions
Cucumber Salsa
In a small bowl, combine cucumber, tomato, red onion, parsley, jalapeno pepper, cilantro, and garlic
In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt
Pour over cucumber mixture and toss gently to coat
Fried Fish
Mix the whole wheat flour, parmesan cheese, and salt
Stir in the cup of beer
Cut tilapia fillets into strips
Heat 1 inch oil and butter in a 10-inch heavy pot (2 to 3 inches deep) over medium heat
Dip each tilapia strip in the batter and cover the entire strip
Take the strips out and let excess batter drip off
Fry fish in batches, turning once or twice, until golden, 4 to 5 minutes
Drain on paper towels
Refry the fish
Turn the heat up a little higher and refry the fish in batches, turning once or twice, until golden brown and crisp, about 1 minute
Drain on paper towel
Assembly
Stack 2 corn tortillas, put some cucumber salsa, shredded cheese, and tilapia inside
Enjoy
Nutrition
Calories:
356
kcal
|
Carbohydrates:
23
g
|
Protein:
41
g
|
Fat:
9
g
|
Saturated Fat:
4
g
|
Cholesterol:
103
mg
|
Sodium:
1534
mg
|
Potassium:
801
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
600
IU
|
Vitamin C:
13.8
mg
|
Calcium:
126
mg
|
Iron:
2.2
mg