Catfish Tacos With Tomato And Avocado Salsa Recipes
SOFT CATFISH TACOS
Make and share this Soft Catfish Tacos recipe from Food.com.
Provided by ratherbeswimmin
Categories Catfish
Time 28m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- Wrap the tortillas in foil and warm in the oven for 10-15 minutes, or until heated.
- Meanwhile, make the salsa.
- Mix the tomato, avocado, lime zest, and juice, onion, garlic, cilantro, jalapenos, and salt in a medium bowl; set aside.
- Place the catfish fillets in single layer on a rimmed baking sheet.
- Move the broiler rack to a position about 5 inches from the broiler.
- Preheat the broiler; you can move the tortillas to the bottom rack of the oven to keep them warm.
- Broil the catfish for 6-8 minutes, or until it flakes easily when tested with a fork.
- The pan will have some liquid that was released from the fish.
- Cut the catfish into strips.
- Top each tortilla with 1/3 cup of lettuce and then the fish strips (sprinkle with salt and pepper, if desired).
- Top the tacos with the salsa and shredded cheese; serve with sour cream.
Nutrition Facts : Calories 271.1, Fat 11.4, SaturatedFat 2.3, Cholesterol 41.5, Sodium 636.9, Carbohydrate 26.2, Fiber 3.6, Sugar 2.1, Protein 16
GRILLED CATFISH TACOS
Fish tacos can be filled with either fried fish (not healthy!) or grilled/baked fish (healthy!). Here's the healthy version, with a cream sauce and tangy cabbage slaw.
Provided by drmons
Categories Mexican Fish Tacos
Time 30m
Yield 4
Number Of Ingredients 24
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Rub catfish fillets with 1 tablespoon lime juice and season with salt, black pepper, garlic powder, paprika, cumin, and coriander. Spray both sides of each fillet with cooking spray.
- Grill catfish on the preheated grill until fish is easily flaked with a fork, about 5 minutes on each side.
- Combine sour cream, lime juice, cilantro, and chipotle peppers for crema until well blended; set aside.
- Combine red cabbage, onion, and cilantro in a large bowl and squeeze lime juice over it. Drizzle with oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside.
- Wrap corn tortillas in a damp paper towel. Heat in a microwave until warm, about 1 minute.
- Divide grilled fish evenly over corn tortillas and serve with cilantro-lime sauce, slaw, Monterey Jack cheese, tomato, avocado, and green onions.
Nutrition Facts : Calories 607.2 calories, Carbohydrate 56 g, Cholesterol 90.6 mg, Fat 32.5 g, Fiber 10.9 g, Protein 26.8 g, SaturatedFat 9.4 g, Sodium 691.7 mg, Sugar 3.8 g
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