Fish Tacos

• 3 T flour
• 1/4 tsp ground cumin
• 1/8 tsp salt
• 1/4 tsp cayenne
• 1/3 c beer (we used Corona)
• 8 oz tilapia filet
• 2 tsp canola oil
• 4 corn tortillas

Combine flour, cumin, salt, and cayenne in a medium bowl; whisk in beer.

Coat tilapia with batter; heat oil in skillet over medium high and cook fish until crispy and golden (about 2-4 minutes per side).

Tomato-Avocado Salsa

• 1 large tomato, diced
• 1/4 c diced red onion
• 1/2 jalapeno, minced
• 2-3 T lime juice
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/2 avocado, diced
• 1/4 c fresh cilantro
• 1/8 tsp cayenne

Combine all ingredients; mix well and serve over fish tacos.