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

CAJUN-CATFISH TACOS

Cajun-Catfish Tacos image

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 18

Ingredients

2 cups shredded green cabbage
Kosher salt and freshly ground pepper
1 cup plain yogurt
1 teaspoon finely grated lime zest plus 1 tablespoon fresh squeezed lime juice
Pinch cayenne pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon sweet paprika
1 teaspoon dried thyme
3/4 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/2 teaspoon onion powder
Kosher salt and freshly ground black pepper
Four 8-ounce catfish fillets
Olive oil, for brushing
8 corn tortillas
8 sprigs cilantro
[For Serving:] Lime wedges and your favorite hot sauce (optional)

Steps:

Preheat an outdoor grill for medium-high heat.
Toss the cabbage with 1/4 teaspoon salt in a medium bowl and set aside.
Stir the yogurt, lime zest, lime juice and cayenne pepper together in a small bowl and refrigerate until ready to use.
Brush the fillets all over with oil and season generously with salt and pepper and then with the spice rub. Lay the fish on the grill and cook, undisturbed, until you see distinct grill marks and can lift the fish without it sticking, 5 to 6 minutes. Test it by gently lifting a corner?if it sticks, cook it a bit longer. Turn the fish over and cook until firm to the touch, about 5 minutes more.
Microwave or steam tortillas until warm, or grill until slightly charred but still pliable. Fill each tortilla with 1/2 a fish filet, a sprig of cilantro and some cabbage. Drizzle with the yogurt sauce and hot sauce if using. Serve with lime wedges.