Catfish Tacos

With Spring here, it’s time to start eating lighter.  We’ve been eating more fish and fresh produce lately.  My recipe for catfish tacos is a quick and easy meal to put together during the week.

3 catfish filets

2 tsp lime zest

Juice of ½ lime

Salt

Ground black pepper

1 tsp garlic powder

1 tsp paprika

1 tsp chili powder

1 tbsp olive oil

1 Roma tomato, chopped

½ onion, chopped

1 avocado, sliced

1 cup shredded lettuce

½ cup shredded mozzarella

6-8 inch tortillas

Season each side of catfish filet with salt, ground black pepper, paprika, lime zest, chili powder, and garlic powder.  Drizzle juice of ½ lime onto filets.  Heat 1 tablespoon olive oil on grill pan.  Sauté each filet, turning ½ way through cooking.  About 3-4 minutes per side.  Fish should be opaque and flake easily with a fork when finished.

Season each side of catfish filet with salt, ground black pepper, paprika, lime zest, chili powder, and garlic powder. Drizzle juice of ½ lime onto filets. Heat 1 tablespoon olive oil on grill pan. Sauté each filet, turning ½ way through cooking. About 3-4 minutes per side. Fish should be opaque and flake easily with a fork when finished.

Remove filets from heat.  Place filets on a cutting board, and cut each filet in ½ lengthwise.

Remove filets from heat. Place filets on a cutting board, and cut each filet in ½ lengthwise.

Chop 1 Roma tomato, ½ onion, and cut avocado in slices.  Shred 1 cup of lettuce.

Chop 1 Roma tomato, ½ onion, and cut avocado in slices. Shred 1 cup of lettuce.

Layer ½ fish filet and some of the vegetables onto each tortilla.  Sprinkle with fresh shredded mozzarella.

Layer ½ fish filet and some of the vegetables onto each tortilla. Sprinkle with fresh shredded mozzarella.

 

 

 

 

 

 

 

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