Fish tacos are extremely popular in coastal areas of Mexico, and if it weren't for the deep-frying, they would be a healthy meal. Fish, chopped tomatoes and onions, shredded cabbage and fresh salsas are excellent choices for a healthy diet. 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.

- The Associated Press

Beer-battered fish tacos

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 and let excess batter drip back into the bowl. Add the fish to the pan. 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. Makes 4 servings.