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Recipes

Catfish Tacos with Tomato and Avocado Salsa

By Marie Simmons

Recipe information

  • Yield

    4 Servings

Ingredients

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 jalapeño chilies with seeds

1

pound catfish fillets

2

garlic cloves, minced

4

5- to 6-inch corn or flour tortillas

2

cups thinly sliced curly leaf lettuce

1

/4 cup crumbled feta cheese

Need to make a substitution?

Preparation

  1. Step 1

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

    Step 2

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

    Step 3

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

    Step 4

    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.

Nutrition Per Serving

calories
256; total fat
9 g; saturated fat
3 g; cholesterol
74 mg; fiber
3 g
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