Sunday, February 6, 2011

Gluten-Free Beer-Battered Tilapia Tacos

Super speedy and yummy. Perfect Super Bowl dinner.

(Adapted from Eating Well)

2-4 tilapia filets (farmed in the U.S. or central America), cut into 1-inch pieces
½ cup gluten-free beer (we used Redbridge)
5 tbsp. all purpose gluten-free flour (we used Bob’s Red Mill)
2 tsp. canola oil
1 avocado, diced
1 pint grape tomatoes, halved
1 small red onion, sliced
brown rice tortillas, heated
lime juice
crumbled feta cheese

1.If desired, sauté the onion for 3-5 minutes. We did this because we both love the taste of red onions, but hate the never-ending after-taste. If you (and you’re loved ones) don’t have a problem with the after-taste (and smell) of red onions, skip this step.

2. Combine avocado, tomatoes and onion in a medium bowl. Add a splash (a tablespoon or so) of lime juice and mix well. Set aside.

3. Combine beer and flour in a small bowl. Mix well to get rid of any clumps of flour. It’ll be pretty runny.

4. Heat canola oil in a nonstick skillet over medium-high heat.

5. Dip tilapia in batter and then plop in the skillet. Cook until golden brown and crisp, about 2-4 minutes per side.

6. Build a taco: Top a tortilla with the avocado salsa, a few pieces of fish and a sprinkling of feta. Fold it into a taco and eat.

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