CATFISH TACOS WITH TOMATO AND AVOCADO SALSA
Bon Appétit, April 2003 Cooking for Health
Main Ingredient: Catfish
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
TipsIf you don't have catfish, feel free to improvise and use some cod, haddock, or pollock for this fish taco recipe.
Nutrition Factsper serving of Makes 4 servings.
Step 1Preheat oven to 350°F.
Step 2Mix tomatoes, avocado, 2 tablespoons lime juice, onion, cilantro, and 2 teaspoons jalapeños in a small bowl.
Step 3Season with salt and pepper.
Step 4Place fish in a single layer on a small rimmed baking sheet.
Step 5Mix garlic, 3 tablespoons lime juice, and 1 teaspoon jalapeños in another small bowl.
Step 6Drizzle half of lime juice mixture over fish; reserve remainder.
Step 7Sprinkle fish with salt and pepper; let stand 15 minutes.
Step 8Meanwhile, wrap tortillas in foil, enclosing completely.
Step 9Place in oven until heated through, about 15 minutes.
Step 10Preheat broiler.
Step 11Broil fish just until opaque in center, about 6 minutes.
Step 12Cut fish into 1-inch pieces.
Step 13Top each tortilla with 1/2 cup lettuce, then fish pieces.
Step 14Drizzle with reserved lime juice mixture.
Step 15Spoon salsa over; sprinkle with cheese.