Easy 106 min

Grilled Catfish Tacos

american_region asian caribbean european french greek korean mediterranean middle eastern region russian thai turkish drink main spicy sour savory umami hard fast

Prep

29 min

Cook

77 min

Total

106 min

Ingredients (9)

1 pound catfish fillets g

1 tablespoon lime juice g

½ teaspoon salt g

½ teaspoon ground black pepper g

¼ teaspoon garlic powder g

¼ teaspoon paprika g

¼ teaspoon ground cumin g

¼ teaspoon ground coriander g

cooking spray g

Nutrition

kcal

fat

carbs

protein

Instructions

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

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.

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.

Make crema: Mix together sour cream, lime juice, cilantro, and chipotle peppers in a small bowl until well blended; set aside.

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.

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

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