grilled catfish tacos

Name: grilled catfish tacos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 lb Catfish Fillet (1 pound catfish fillets); 2 ½ tbsp Lime (1 tablespoon lime juice + 1.5 tablespoons lime juice); ½ tsp Table Salt (0.5 teaspoon table salt + table salt and ground black pepper to taste); ½ tsp Black Pepper (0.5 teaspoon ground black pepper + table salt and ground black pepper to taste); ¼ tsp Garlic Powder (0.25 teaspoon garlic powder); ¼ tsp Paprika (0.25 teaspoon paprika); ¼ tsp Cumin Powder (0.25 teaspoon cumin powder); ¼ tsp Ground coriander (0.25 teaspoon ground coriander); 1 piece Cooking Spray (cooking spray); ¼ cup Sour Cream (0.25 cup sour cream); 1 tbsp Cilantro (1 tablespoon chopped fresh cilantro + 0.25 cup chopped fresh cilantro); 1 tbsp Chipotle Pepper (1 tablespoon chipotle peppers in adobo sauce); 1 cup Red Cabbage (1 cup shredded red cabbage); ½ piece Red Onion (0.5 medium red onion, thinly sliced); 1 tbsp Olive Oil (1 tablespoon olive oil); 1 package Corn Tortilla (1 (12 ounce) package corn tortillas); ½ cup Monterey Jack Cheese (0.5 cup shredded monterey jack cheese, or to taste); 1 piece Chopped Tomatoes (1 medium plum tomato, chopped, or to taste); 1 piece Avocado (1 avocado, diced, or to taste); 2 tbsp Scallion (2 tablespoons chopped green onions, or to taste)

30 minMexican

Servings4

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Pescatarian

Ingredients

For 4 servings

Catfish Fillet1 lb · 1 pound catfish fillets
Lime2 ½ tbsp · 1 tablespoon lime juice + 1.5 tablespoons lime juice
Table Salt½ tsp · 0.5 teaspoon table salt + table salt and ground black pepper to taste
Black Pepper½ tsp · 0.5 teaspoon ground black pepper + table salt and ground black pepper to taste
Garlic Powder¼ tsp · 0.25 teaspoon garlic powder
Paprika¼ tsp · 0.25 teaspoon paprika
Cumin Powder¼ tsp · 0.25 teaspoon cumin powder
Ground coriander¼ tsp · 0.25 teaspoon ground coriander
Cooking Spray1 piece · cooking spray
Sour Cream¼ cup · 0.25 cup sour cream
Cilantro1 tbsp · 1 tablespoon chopped fresh cilantro + 0.25 cup chopped fresh cilantro
Chipotle Pepper1 tbsp · 1 tablespoon chipotle peppers in adobo sauce
Red Cabbage1 cup · 1 cup shredded red cabbage
Red Onion½ piece · 0.5 medium red onion, thinly sliced
Olive Oil1 tbsp · 1 tablespoon olive oil
Corn Tortilla1 package · 1 (12 ounce) package corn tortillas
Monterey Jack Cheese½ cup · 0.5 cup shredded monterey jack cheese, or to taste
Chopped Tomatoes1 piece · 1 medium plum tomato, chopped, or to taste
Avocado1 piece · 1 avocado, diced, or to taste
Scallion2 tbsp · 2 tablespoons chopped green onions, or to taste

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Steps

1preheat an outdoor grill for medium heat and lightly oil the grate.
2rub 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.
3grill 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.
4make crema: mix together sour cream, lime juice, cilantro, and chipotle peppers in a small bowl until well blended; set aside.
5make 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.
6wrap corn tortillas in a damp paper towel. heat in the microwave until warm, about 1 minute.
7divide grilled fish evenly over corn tortillas and serve with crema, slaw, monterey jack cheese, tomato, avocado, and green onions.