Fresh peach salsa is a delightful accompaniment for these tacos, especially in the summer when the fruit is at its best. It takes only a few minutes to prepare and adds a sweet-and- sour element. If you don't have peaches you can use diced nectarines, mango or even watermelon.

- Jim Romanoff, Associated Press

Beer-Battered Fish Tacos

Serves 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 to 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.

Nutritional information per serving: 242 cal., 7 g fat (1 g sat.), 48 mg chol., 21 g carb., 234 mg sodium, 2 g fiber, 23 g pro.

Fresh Peach Salsa

Serves 4

1 ½ 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.

Nutritional information per serving: 50 cal., 0 g fat (0 g sat.), 0 mg chol., 13 g carb., 2 mg sodium, 1 g fiber, 0 g pro.

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