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
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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