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 the tilapia pieces in the batter and turn to coat.

Heat 2 teaspoons of the oil in a large non-stick 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. Click here to view the entire article.

{mosloadposition advert2}