Easy Fish Tacos with Kiwi Salsa

These healthy fish tacos can be made with cod or any other firm white fish. A lively kiwi salsa and red cabbage brighten up the colors and flavors of the crispy tacos and complete this easy dinner recipe. The key to perfectly golden, crunchy fish is patience--let your oil get nice and hot before you add in the battered pieces. Dip an instant-read thermometer into the oil to make sure it's up to temp before you get cooking. The American Heart Association recommends eating fish twice a week to ensure you are consuming plenty of heart healthy omega-3 fatty acids. These tacos also provide plenty of fiber, antioxidants, and vitamins in the red cabbage, kiwi, onions and limes. Fish tacos are a great, light summer meal.

Makes: 4 servings
Time to cook: 35 minutes

Ingredients

· 1 cup thinly sliced red cabbage

· 1 tablespoon rice vinegar

· 1 cup diced peeled kiwi

· 2 tablespoons finely diced red onion

· 1 tablespoon chopped fresh cilantro

· 1 tablespoon lime juice

· 1 teaspoon finely chopped jalapeño pepper, plus slices for garnish

· ¾ cup white whole-wheat flour, divided

· 1 teaspoon baking powder

· ¼ teaspoon salt plus a pinch, divided

· ½ cup Mexican lager

· 8 ounces skinned center-cut firm white fish, such as cod

· 2 cups corn oil

· 8 corn tortillas, warmed

Cooking Instructions

1. Toss cabbage with vinegar in a medium bowl. Combine kiwi, onion, cilantro, lime juice and jalapeño in a small bowl. Set aside.

2. Whisk 1/2 cup flour, baking powder, 1/4 teaspoon salt and beer in a medium bowl. Cut fish into 8 pieces. Dust with the remaining 1/4 cup flour. Shake off the excess flour and add the fish to the batter, turning to coat.

3. Place a wire rack on a baking sheet near the stove. Heat oil in a medium skillet over medium-high heat to 325degrees F. Let excess batter drip off, then add half the fish to the pan. Cook, turning once, until the coating is golden, about 3 minutes total. Transfer to the rack, let the oil heat back to 325 degrees F and repeat with the remaining fish. Sprinkle with the remaining pinch of salt.

4. Serve the fish in tortillas with the reserved cabbage, kiwi salsa and jalapeño slices, if desired.

Nutrition per serving
504 calories; 29 grams fat; 47 grams carbohydrates; 7 grams dietary fiber; 5 grams sugar; 14 grams protein; 467 milligrams sodium

Recipe by Carolyn Malcoun, Eatingwell.com

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