Fish tacos are extremely popular in coastal areas of Mexico, and it's no wonder.




The local catch of the day is battered, deep fried and served wrapped in corn tortillas along with a variety of salsas, chopped vegetables and crema, a rich Mexican version of sour cream.




If it weren't for the deep-frying, this would be a healthy meal. Fish, chopped tomatoes and onions, shredded cabbage, and fresh salsas are excellent choices for a healthy diet.




But don't give up the fish taco dream just yet. It's easy to clean up this dish for a healthy palate. The secret to this beer-battered fish taco recipe is a pan-frying technique that makes crunchy fish using only a fraction of the fat.




BEER-BATTERED FISH TACOS




Start to finish: 35 minutes




Servings: 4




5 tablespoons all-purpose flour




1/4 teaspoon ground cumin




1/4 teaspoon dried oregano




1/4 teaspoon salt, or to taste




1/4 teaspoon cayenne pepper




1/2 cup beer




1 pound tilapia fillets, cut into 1-by-2-inch strips




4 teaspoons canola oil, divided




8 soft corn tortillas, warmed




In a medium bowl, combine flour, cumin, oregano, salt and cayenne. Whisk in the beer to create a batter. Place half of the tilapia pieces in the batter and turn to coat.




Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. One at a time, pick up each piece of fish and allow excess batter drip back into the bowl. Add the fish to the pan, placing each piece into a bit of the oil.




Cook until crispy and golden, 2 to 4 minutes per side, then transfer to a plate and loosely cover with foil.




Coat the remaining fish pieces with batter and fry in the remaining oil. Adjust heat if necessary for even browning. Serve immediately with warm corn tortillas.




Nutrition information per serving: 242 calories; 7 g fat (1 g saturated); 48 mg cholesterol; 21 g carbohydrate; 23 g protein; 2 g fiber; 234 mg sodium.




FRESH PEACH SALSA




Start to finish: 10 minutes




Servings: 4




1 1/2 cups peeled and diced ripe peaches




1/4 cup finely chopped red onion




3 tablespoons lime juice




1 tablespoon rice vinegar




2 tablespoons chopped fresh cilantro




In a medium bowl combine all ingredients and toss to coat.




Nutrition information per serving: 50 calories; 0 g fat (0 g saturated); 0 mg cholesterol; 13 g carbohydrate; 0 g protein; — g fiber; 2 mg sodium.