Grilled Catfish Tacos
Description
A tangy, smoky slaw and fresh crema top these easy grilled catfish fish tacos for tons of Mexican-inspired flavor.
Ingredients
•
1 pound catfish fillets
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1 tablespoon lime juice
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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1/4 teaspoon garlic powder
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1/4 teaspoon paprika
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1/4 teaspoon ground cumin
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1/4 teaspoon ground coriander
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cooking spray
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1/4 cup sour cream
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1 tablespoon lime juice
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1 tablespoon chopped fresh cilantro
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1 tablespoon chipotle peppers in adobo sauce
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1 cup shredded red cabbage
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1/2 medium red onion, thinly sliced
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1/4 cup chopped fresh cilantro
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1 1/2 tablespoons lime juice
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1 tablespoon olive oil
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salt and ground black pepper to taste
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1 (12 ounce) package corn tortillas
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1/2 cup shredded Monterey Jack cheese, or to taste
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1 medium tomato, chopped, or to taste
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1 avocado, diced, or to taste
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2 tablespoons chopped green onions, or to taste
Directions
1
Preheat an outdoor grill for medium heat and lightly oil the grate.
2
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.
3
Grill catfish on the preheated grill until fish flakes easily with a fork, about 5 minutes on each side. Remove to a plate and keep warm.
4
Make crema: Mix together sour cream, lime juice, cilantro, and chipotle peppers in a small bowl until well blended; set aside.
5
Make slaw: Combine red cabbage, onion, and cilantro in a large bowl and squeeze lime juice over the top. Drizzle with olive oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside.
6
Wrap corn tortillas in a damp paper towel. Heat in the microwave until warm, about 1 minute.
7
Divide grilled fish evenly over corn tortillas and serve with crema, slaw, Monterey Jack cheese, tomato, avocado, and green onions.