Grilled Catfish Tacos

Name: Grilled Catfish Tacos
Total time: 30
Yield: 4
Ingredients: 1 pound catfish fillets; 1 tablespoon lime juice; ½ teaspoon salt; ½ teaspoon ground black pepper; ¼ teaspoon garlic powder; ¼ teaspoon paprika; ¼ teaspoon ground cumin; ¼ teaspoon ground coriander; cooking spray; ¼ cup sour cream; 1 tablespoon lime juice; 1 tablespoon chopped fresh cilantro; 1 tablespoon chipotle peppers in adobo sauce; 1 cup shredded red cabbage; ½ medium red onion, thinly sliced; ¼ cup chopped fresh cilantro; 1 ½ tablespoons lime juice; 1 tablespoon olive oil; salt and ground black pepper to taste; 1 (12 ounce) package corn tortillas; ½ cup shredded Monterey Jack cheese, or to taste; 1 medium tomato, chopped, or to taste; 1 avocado, diced, or to taste; 2 tablespoons chopped green onions, or to taste

Recipe by drmons from allrecipes.com

Dinner 30 Mins.

Ingredients

4 servings

•

1 pound catfish fillets
•

1 tablespoon lime juice
•

½ teaspoon salt
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½ teaspoon ground black pepper
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¼ teaspoon garlic powder
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¼ teaspoon paprika
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¼ teaspoon ground cumin
•

¼ teaspoon ground coriander
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cooking spray
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¼ cup sour cream
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1 tablespoon lime juice
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1 tablespoon chopped fresh cilantro

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1 tablespoon chipotle peppers in adobo sauce
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1 cup shredded red cabbage
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½ medium red onion, thinly sliced
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¼ cup chopped fresh cilantro
•

1 ½ tablespoons lime juice
•

1 tablespoon olive oil
•

salt and ground black pepper to taste
•

1 (12 ounce) package corn tortillas
•

½ cup shredded Monterey Jack cheese, or to taste
•

1 medium tomato, chopped, or to taste
•

1 avocado, diced, or to taste
•

2 tablespoons chopped green onions, or to taste

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 is easily flaked with a fork, about 5 minutes on each side.
Combine sour cream, lime juice, cilantro, and chipotle peppers for crema until well blended; set aside.
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.
Wrap corn tortillas in a damp paper towel. Heat in a microwave until warm, about 1 minute.
Divide grilled fish evenly over corn tortillas and serve with cilantro-lime sauce, slaw, Monterey Jack cheese, tomato, avocado, and green onions.