Best Catfish Tacos With Avocado Crema Recipes

GRILLED CATFISH TACOS

Grilled Catfish Tacos image

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

Ingredients

1 pound catfish fillets
1 tablespoon lime juice
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon ground cumin
¼ teaspoon ground coriander
cooking spray
¼ cup sour cream
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
1 tablespoon chipotle peppers in adobo sauce
1 cup shredded red cabbage
½ medium red onion, thinly sliced
¼ cup chopped fresh cilantro
1 ½ tablespoons lime juice
1 tablespoon olive oil
salt and ground black pepper to taste
1 (12 ounce) package corn tortillas
½ cup shredded Monterey Jack cheese, or to taste
1 medium tomato, chopped, or to taste
1 avocado, diced, or to taste
2 tablespoons chopped green onions, or to taste

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

SOFT CATFISH TACOS

Soft Catfish Tacos image

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

Ingredients

6 (6 inch) flour tortillas
1 cup chopped tomato
1 Hass avocado, chopped
1 teaspoon lime zest
1 tablespoon freshly squeezed lime juice
2 tablespoons finely chopped red onions
2 garlic cloves, minced
3 tablespoons chopped fresh cilantro
1/4 cup pickled jalapeno pepper, drained and chopped
1/2 teaspoon salt
1 lb catfish fillet
2 cups shredded lettuce, for serving
shredded cheddar cheese, for serving
sour cream, for serving

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

CATFISH TACOS

Catfish Tacos image

Provided by Kardea Brown

Time 45m

Yield 4 servings

Number Of Ingredients 24

Ingredients

1 cup whole buttermilk
2 tablespoons seafood seasoning, such as Old Bay
2 teaspoons chipotle powder
Kosher salt and freshly ground black pepper
1 pound skinless catfish fillets, cut into strips
1 cup fine yellow cornmeal
1 cup all-purpose flour
Canola oil, for frying
Eight 6-inch yellow corn or flour tortillas
Limes, quartered, for garnish
Fresh cilantro, for garnish
Sliced red onions, for garnish
1/4 cup mayonnaise
1/4 cup Mexican crema (or sour cream)
2 tablespoons fresh lime juice (from about 1 lime)
1/2 teaspoon paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 dashes hot sauce
2 cups shredded red cabbage
2 cups shredded savoy or napa cabbage
2 tablespoons chopped fresh cilantro
4 rainbow carrots, grated
2 green onions, sliced

Steps:

For the catfish: Whisk together the buttermilk, 1 tablespoon of the seafood seasoning, 1 teaspoon of the chipotle and 1/2 teaspoon each salt and pepper in a medium bowl. Add the fish, cover and let soak, refrigerated, for 10 to 15 minutes.
For the fiesta slaw: While the fish is soaking, whisk together the mayonnaise, crema, lime juice, paprika, salt, pepper and hot sauce. Add the cabbages, cilantro, carrots and green onions and toss to coat.
Whisk together the cornmeal, flour and remaining 1 tablespoon seafood seasoning and 1 teaspoon chipotle in a shallow dish or paper bag. Drain the catfish, shaking off any remaining marinade (discard the remaining marinade). Place 3 to 4 pieces of fish in the cornmeal mixture and shake/flip until they are coated. Remove the fish to a clean plate or baking sheet. Repeat with the remaining fish.
Add about 1 inch of canola oil to a large cast-iron skillet over medium-high heat and heat to about 375 degrees F.
Add the fish to the skillet a few pieces at a time. Fry on each side until golden brown all over, 2 to 3 minutes. Remove to a baking sheet with a cooling rack. Repeat with the remaining fish.
Toast the tortillas in a cast-iron skillet or over an open flame. Add 2 pieces of fish to each tortilla and top with the fiesta slaw. Serve with lime wedges, cilantro and red onions.