Prep Time: 20 mins | Cook Time: 10 mins | Serves: 2

INGREDIENTS

• 1 tilapia filet (8 oz), cut into 2 oz slices
• 4-6 tortilla (your choice of corn or flour)
• 1/2 cup of shredded Mexican cheese
• 2 cup of vegetable oil
• 1/2 avocado
• 2/3 cup of cilantro
• 1/4 cup of cherry tomatoes (diced)
• 2 tbs sour cream
• 1/2 cup of all-purpose flour
• 3/4 cup of beer (your choice, but recommend Blue Moon)
• 1 lemon
• 1 tbsp of salt
• 1 tbsp black pepper
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1/2 tbs paprika

PREP THE GOODS

1. The Batter: add flour, salt, pepper, onion powder, garlic powder, and paprika in a medium-large size bowl and lightly mix the ingredients then add 1/2 the beer into the bowl and mix, add the rest of the beer and mix until there is no more lumps.  Refrigerate for 15-30 mins.
2. Salt and pepper both sides of the Tilapia

AVOCADO CILANTRO SAUCE

1. Combine avocado, sour cream, juice from half of a lemon (2 tbs of juice), 1/3 cilantro, salt, and pepper in a blender and pulse until all ingredients are blended to desired texture

BEER BATTERED TILAPIA

1. In a small pan (6-8 inches wide), heat up the vegetable oil.  The oil is ready when you stick a toothpick or a wooden chopstick and it bubbles around the stick.
2. As the oil is heating up, coat the pieces of tilapia with the batter
3. When the oil is heated up, place the battered tilapia into the pan, one piece at a time.
4. Let the tilapia cook for 2-3 mins or until batter is golden brown, then flip to the other side and let it cook for 2-3 mins.
5. Place the tilapia on a plate covered with a sheet of paper towel so it can cool and the paper towel absorb the excess oil.
6. Build your taco as desired with tilapia, avocado cilantro sauce, Mexican cheese, tomato, and fresh cilantro

Categories: Cook Book, Fish, Mexican, Tacos

Tags: home cooked meals, Mexican Food, Taco, Tilapia