By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 2
543 cal · 40 min
Beer-Battered Fish Tacos with Tomato & Avocado Salsa
Recipe GLPR7e79fd578ed11e
Crispy beer-battered tilapia strips nestled in warm corn tortillas, topped with a bright tomato and avocado salsa bursting with fresh lime, cilantro, and jalapeño. A lighter, fresher take on fish tacos that perfectly serves two.
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Ingredients
1 large tomato, diced
¼ cup diced red onion
½ jalapeño, minced
2-3 tablespoons fresh lime juice
¼ teaspoon kosher salt (for salsa)
⅛ teaspoon freshly ground black pepper
½ avocado, diced
¼ cup fresh chopped cilantro
pinch Pinch of cayenne pepper (optional)
3 tablespoons all-purpose flour
⅛ teaspoon ground cumin
⅛ teaspoon salt (for batter)
⅛ teaspoon cayenne pepper (for batter)
⅓ cup beer
8 ounces tilapia fillet, cut into 1-inch wide strips
2 teaspoons canola oil
4 corn tortillas, warmed
Directions
Prepare the salsa by combining the diced tomato, red onion, minced jalapeño, lime juice, kosher salt, and black pepper in a small bowl. Gently fold in the diced avocado and cilantro. Add a pinch of cayenne if desired. Set aside.
In a shallow bowl, whisk together the all-purpose flour, ground cumin, salt, and cayenne pepper.
Pour the beer into another shallow bowl and let it sit for a moment to reduce some of the carbonation.
Pat the tilapia strips dry with paper towels. Dip each strip into the beer, then dredge in the flour mixture, coating both sides evenly.
Heat the canola oil in a large skillet over medium-high heat. Once shimmering, carefully add the battered tilapia strips in a single layer.
Cook the tilapia for 3-4 minutes on the first side until the coating is golden brown and crispy.
Flip the strips and cook for another 2-3 minutes on the second side until the fish is opaque throughout and reaches an internal temperature of 145°F, and the coating is golden.
Warm the corn tortillas by heating them in a dry skillet for about 30 seconds per side, or directly over a gas flame until pliable and warm.
Divide the battered tilapia strips between the warm tortillas, top each with a generous spoonful of the tomato and avocado salsa, and serve immediately.
Comments
Every ingredient is stocked at Harris Teeter, Food Lion, Walmart, or Kroger in Charlotte, with no special trips required—tilapia is standard frozen or fresh at all major chains, and beer selection is unlimited. The cost per serving runs roughly $6–7, driven primarily by the tilapia and avocado; tilapia at $8–10/lb and a ripe avocado at $1–1.50 make up nearly two-thirds of the tab. The stated 40 minutes is honest for someone comfortable with knife work, though a beginner will need 50 minutes once you account for dicing tomato, onion, and jalapeño finely enough to build proper salsa. This is a weeknight winner for two people—no long cook times, no constant attention, and the fried element keeps everything in a single skillet—but the salsa does not reheat well, making it strictly a same-night dish and not suitable for planned leftovers.
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