Catfish Tacos with Tomato and Avocado Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup chopped plum tomatoes |
1/2 cup chopped peeled avocado |
5 tablespoons fresh lime juice |
3 tablespoons chopped green onion |
3 tablespoons chopped fresh cilantro |
3 teaspoons minced jalapeño chilies with seeds |
1 pound catfish fillets |
2 garlic cloves, minced |
4 5- to 6-inch corn or flour tortillas |
2 cups thinly sliced curly leaf lettuce |
1/4 cup crumbled feta cheese |
Directions:
1. Preheat oven to 350°F. Mix tomatoes, avocado, 2 tablespoons lime juice, onion, cilantro, and 2 teaspoons jalapeños in small bowl. Season with salt and pepper.
2. Place fish in single layer on small rimmed baking sheet. Mix garlic, 3 tablespoons lime juice, and 1 teaspoon jalapeños in another small bowl. Drizzle half of lime juice mixture over fish; reserve remainder. Sprinkle fish with salt and pepper; let stand 15 minutes.
3. Meanwhile, wrap tortillas in foil, enclosing completely. Place in oven until heated through, about 15 minutes.
4. Preheat broiler. Broil fish just until opaque in center, about 6 minutes. Cut fish into 1-inch pieces. Top each tortilla with 1/2 cup lettuce, then fish pieces. Drizzle with reserved lime juice mixture. Spoon salsa over; sprinkle with cheese.
5. Per serving: calories, 256; total fat, 9 g; saturated fat, 3 g; cholesterol, 74 mg; fiber, 3 g See Nutrition Data's analysis of this recipe › Nutritional analysis provided by Bon Appétit
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