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Catfish Tacos with Tomato and Avocado Salsa

1 cup chopped plum tomatoes
1/2 cup chopped peeled avocado
5 tablespoons fresh lime juice
3 tablespoons chopped green onion
3 tablespoons chopped fresh cilantro
3 teaspoons minced jalapeņo chilies with seeds
1 pound catfish fillets
2 garlic cloves -- minced
4 corn or flour tortillas - (5" to 6" dia)
2 cups thinly-sliced curly leaf lettuce
1/4 cup crumbled feta cheese

Preheat oven to 350 degrees. Mix tomatoes, avocado, 2 tablespoons lime juice, onion, cilantro, and 2 teaspoons jalapeņos in small bowl. Season with salt and pepper.

Place fish in single layer on small rimmed baking sheet. Mix garlic, 3 tablespoons lime juice, and 1 teaspoon jalapeņos in another small bowl. Drizzle half of lime juice mixture over fish; reserve remainder. Sprinkle fish with salt and pepper; let stand 15 minutes.

Meanwhile, wrap tortillas in foil, enclosing completely. Place in oven until heated through, about 15 minutes.

Preheat broiler. Broil fish just until opaque in center, about 6 minutes. Cut fish into 1-inch pieces. Top each tortilla with 1/2 cup lettuce, then fish pieces. Drizzle with reserved lime juice mixture. Spoon salsa over; sprinkle with cheese.

This recipe yields 4 servings.

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