Pirates Pantry

Plundering the seven seas for grub worth preserving

Beer-Battered Fish Tacos with Tomato & Avocado Salsa

main-dishstovetopsummereasy-quickmexicandairy-free

Prep
20 min
Cook
10 min
Total
30 min
Servings
4

For the Tomato & Avocado Salsa

For best flavor, let the salsa rest for 10–15 minutes before serving

Ingredients

  • 1 large Tomato, Diced
  • ¼ cup Diced Red Onion
  • ½ whole Jalapeño, Minced
  • 2 ½ tablespoons Lime Juice
  • ¼ teaspoon Kosher Salt
  • ⅛ teaspoon Freshly Ground Black Pepper
  • ½ whole Avocado, Diced
  • ¼ cup Chopped Fresh Cilantro
  • 1 pinch Cayenne Pepper (Optional)

Instructions

  1. In a medium bowl, combine tomato, red onion, jalapeño, lime juice, salt, and pepper.
  2. Stir in avocado and cilantro.
  3. Add cayenne if desired and mix gently.
  4. Set aside to allow flavors to meld.

Prep: 10 min • Cook: No time • Wait: No time

For the Beer-Battered Fish

Batter should be thick enough to coat fish but still pourable

Ingredients

  • 3 tablespoons All-Purpose Flour
  • ⅛ teaspoon Ground Cumin
  • ⅛ teaspoon Salt
  • ⅛ teaspoon Cayenne Pepper (Or To Taste)
  • ⅓ cup Beer
  • 8 ounces Tilapia Fillet, Cut Crosswise Into 1-Inch Wide Strips
  • 2 teaspoons Canola Oil

Instructions

  1. In a medium bowl, whisk together flour, cumin, salt, and cayenne.
  2. Gradually whisk in beer to form a smooth batter.
  3. Coat tilapia strips in batter, letting excess drip off.
  4. Heat canola oil in a large nonstick skillet over medium-high heat.
  5. Add fish to pan and cook 2–4 minutes per side, until crispy and golden.
  6. Transfer to paper towels to drain briefly.

Prep: 10 min • Cook: 10 min • Wait: No time

Final Assembly

Ingredients

  • 4 whole Corn Tortillas, Warmed
  • 1 batch Prepared Salsa
  • 1 batch Fried Tilapia Strips

Instructions

  1. Place warm tortillas on serving plates.
  2. Add crispy fish strips to each tortilla.
  3. Top generously with tomato & avocado salsa.
  4. Serve immediately.

Notes

A breezy coastal feast with golden crunch and bright salsa—these tacos are quick as a fair wind and sure to please any hungry crew. For extra flair, serve with lime wedges and a drizzle of crema. Keeps well in the galley for up to 1 day, though best enjoyed fresh off the skillet.