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    • Catfish Tacos

    Catfish Tacos

    Mark Sharron
    Medium difficulty
    30 minutes
    02-Apr

    Catfish tacos are a delicious twist on the traditional Mexican dish. They are easy to make and provide a great source of protein. This recipe is sure to be a hit with your family and friends. It’s quick and easy to prepare, and the combination of flavours will tantalize your taste buds. So if you’re looking for an easy and flavorful meal, try these catfish tacos.

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    Ingredients

    • 1 lb. catfish fillets
    • 1 tablespoon olive oil
    • 1 teaspoon chili powder
    • 1/2 teaspoon cumin
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • Salt and pepper to taste
    • 8 soft taco shells
    • 1/2 cup shredded cabbage
    • 1/2 cup diced tomatoes
    • 1/4 cup diced red onion
    • 1/4 cup diced jalapenos
    • 1/4 cup diced cilantro
    • 1/2 cup sour cream
    • 1/2 cup lime juice
    • 1/2 cup shredded cheese (optional)

    Method

    • Step-by-Step Method for Catfish Tacos
    • Pat catfish fillets dry with paper towels
    • Slice catfish fillets into strips suitable for tacos
    • In a small bowl, mix chili powder, cumin, garlic powder, onion powder, salt, and pepper
    • Rub olive oil over catfish strips to lightly coat
    • Sprinkle and rub the spice mixture evenly over all surfaces of catfish pieces
    • Let the catfish sit and absorb the spices for 10 minutes
    • While fish is resting, wash and shred cabbage
    • Dice tomatoes, red onion, and jalapenos; set each aside individually
    • Dice or chop cilantro; set aside
    • Juice limes, reserving juice in a small bowl
    • Gently warm soft taco shells in a dry skillet, foil, or microwave (wrap in paper towel)
    • Heat a large nonstick skillet over medium-high heat
    • Add catfish strips in a single layer once pan is hot
    • Cook catfish for 2-3 minutes on first side until golden
    • Flip catfish and cook another 1-2 minutes until just opaque and flakes easily
    • Remove catfish from pan and rest briefly
    • To assemble: Place warm taco shells on plates
    • Add shredded cabbage to each shell as a base
    • Layer on cooked catfish strips
    • Top with diced tomato, red onion, jalapenos, and cilantro
    • Drizzle with fresh lime juice
    • Add a spoonful of sour cream to each taco
    • Sprinkle with shredded cheese if using
    • Serve tacos immediately, garnished with extra lime wedges and additional cilantro if desired