BCLT Tacos (Blackened Catfish Lettuce Tomato)

Name: BCLT Tacos (Blackened Catfish Lettuce Tomato)
Prep time: 25 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1 tsp Kosher Salt (1 teaspoon kosher salt); 1 tsp Smoked Paprika (1 teaspoon smoked paprika); ½ tsp Black Pepper (1/2 teaspoon freshly ground black pepper); ½ tsp Cayenne Pepper (1/2 teaspoon cayenne pepper); ½ tsp Garlic Powder (1/2 teaspoon garlic powder); ½ tsp Cumin Powder (1/2 teaspoon ground cumin); ½ tsp Dried Oregano (1/2 teaspoon dried oregano); ½ tsp Dried Thyme (1/2 teaspoon dried thyme); 1 cup Sour Cream (1 cup sour cream); 1 tbsp Lime (1 lime, zested + 1 tablespoon lime juice); 1 clove Garlic (1 clove garlic, minced); ½ cup Basil (1/2 cup packed basil, divided); 1 piece Chipotle Chili in Adobo Sauce (1 chipotle pepper in adobo); 1 lb Catfish Fillet (1 pound farm-raised U.S. catfish, 3 to 4 fillets); 2 tbsp Peanut Oil (2 tablespoons peanut oil); 8 pieces Corn Tortilla (8 corn tortillas, toasted); 2 cup Romaine Lettuce (2 cups romaine lettuce, shredded); 2 pieces Tomato (2 medium tomatoes, diced)

Blackened catfish tacos with a spicy lime crema, shredded lettuce, and diced tomatoes on toasted corn tortillas.

25 minAmerican

Servings4

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Pescatarian
Halal

Ingredients

For 4 servings

Kosher Salt1 tsp · 1 teaspoon kosher salt
Smoked Paprika1 tsp · 1 teaspoon smoked paprika
Black Pepper½ tsp · 1/2 teaspoon freshly ground black pepper
Cayenne Pepper½ tsp · 1/2 teaspoon cayenne pepper
Garlic Powder½ tsp · 1/2 teaspoon garlic powder
Cumin Powder½ tsp · 1/2 teaspoon ground cumin
Dried Oregano½ tsp · 1/2 teaspoon dried oregano
Dried Thyme½ tsp · 1/2 teaspoon dried thyme
Sour Cream1 cup · 1 cup sour cream
Lime1 tbsp · 1 lime, zested + 1 tablespoon lime juice
Garlic1 clove · 1 clove garlic, minced
Basil½ cup · 1/2 cup packed basil, divided
Chipotle Chili in Adobo Sauce1 piece · 1 chipotle pepper in adobo
Catfish Fillet1 lb · 1 pound farm-raised U.S. catfish, 3 to 4 fillets
Peanut Oil2 tbsp · 2 tablespoons peanut oil
Corn Tortilla8 pieces · 8 corn tortillas, toasted
Romaine Lettuce2 cup · 2 cups romaine lettuce, shredded
Tomato2 pieces · 2 medium tomatoes, diced

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Steps

1Combine the salt, paprika, black pepper, cayenne, garlic powder, cumin, oregano, and thyme in a small bowl, then sprinkle evenly onto catfish fillets and set aside while preparing the "crema."
2Combine the sour cream, lime zest, lime juice, garlic, basil, and chipotle pepper in a small food processor and process until smooth. Refrigerate until ready to use.
3Place a cast-iron skillet over high heat. When you think it's really hot, leave it for a few more minutes. If you turn the lights off and it glows...you're ready.
4Add the catfish to the pan and cook until crisped and blackened, about 1 minute. Flip and cook another minute, then rest on a plate off the heat for 1 minute. The fish should be opaque inside and flake easily when broken with a fork.
5Turn the heat off and use the residual heat to heat the tortillas or, if you like a little more char, lay them one at a time right over gas burners set to low for about 30 seconds per side.
6Break up the cooked fish into several pieces and serve inside the tortillas topped with the tomatoes, lettuce, and "crema"If you like your crema extra tangy, add some yogurt to it. mixture.