Name: Grilled Catfish Tacos
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Catfish fillets - 1 pound; Lime juice - 1 tablespoon; Salt - ½ teaspoon; Ground black pepper - ½ teaspoon; Garlic powder - ¼ teaspoon; Paprika - ¼ teaspoon; Ground cumin - ¼ teaspoon; Ground coriander - ¼ teaspoon; Cooking spray - ¼ teaspoon; Sour cream - ¼ cup; Lime juice - 1 tablespoon; Chopped fresh cilantro - 1 tablespoon; Chipotle peppers in adobo sauce - 1 tablespoon; Shredded red cabbage - 1 cup; Red onion, thinly sliced - ½ medium; Chopped fresh cilantro - ¼ cup; Lime juice - 1 ½ tablespoons; Olive oil - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon; Corn tortillas - 1 (12 ounce) package; Shredded Monterey Jack cheese, or to taste - ½ cup; Tomato, chopped, or to taste - 1 medium; Avocado, diced, or to taste - 1; Chopped green onions, or to taste - 2 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Catfish Tacos

1. Catfish fillets - 1 pound

2. Lime juice - 1 tablespoon

3. Salt - ½ teaspoon

4. Ground black pepper - ½ teaspoon

5. Garlic powder - ¼ teaspoon

6. Paprika - ¼ teaspoon

7. Ground cumin - ¼ teaspoon

8. Ground coriander - ¼ teaspoon

9. Cooking spray - ¼ teaspoon

10. Sour cream - ¼ cup

11. Lime juice - 1 tablespoon

12. Chopped fresh cilantro - 1 tablespoon

13. Chipotle peppers in adobo sauce - 1 tablespoon

14. Shredded red cabbage - 1 cup

15. Red onion, thinly sliced - ½ medium

16. Chopped fresh cilantro - ¼ cup

17. Lime juice - 1 ½ tablespoons

18. Olive oil - 1 tablespoon

19. Salt and ground black pepper to taste - 1 tablespoon

20. Corn tortillas - 1 (12 ounce) package

21. Shredded Monterey Jack cheese, or to taste - ½ cup

22. Tomato, chopped, or to taste - 1 medium

23. Avocado, diced, or to taste - 1

24. Chopped green onions, or to taste - 2 tablespoons

How to cook deliciously - Grilled Catfish Tacos

1. Stage

Preheat an outdoor grill for medium heat and lightly oil the grate.

2. Stage

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. Stage

Grill catfish on the preheated grill until fish is easily flaked with a fork, about 5 minutes on each side.

4. Stage

Combine sour cream, lime juice, cilantro, and chipotle peppers for crema until well blended; set aside.

5. Stage

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.

6. Stage

Wrap corn tortillas in a damp paper towel. Heat in a microwave until warm, about 1 minute.

7. Stage

Divide grilled fish evenly over corn tortillas and serve with cilantro-lime sauce, slaw, Monterey Jack cheese, tomato, avocado, and green onions.