Catfish Tacos with Avocado Crema

Catfish Tacos with Avocado Crema

Inspired by Creole-blacked catfish, these spicy fish tacos are served with fajita vegetables and a citrusy green avocado crema.

Preparation Time
25 mins
Cooking Time
15 mins
Total Time
40 mins
Calories
630 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with foil.
Step 2
Mix cumin, paprika, onion powder, cayenne, garlic powder, pepper, and salt together in a shallow bowl. Press catfish fillets into the seasoning mixture, pressing firmly on both sides, until coated.
Step 3
Heat oil in a skillet over medium heat. Add catfish and sear for about 2 minutes per side. Transfer to the prepared baking pan and wipe out the skillet.
Step 4
Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes. Remove from the oven and cut into smaller pieces.
Step 5
Meanwhile, combine avocado, milk, sour cream, onion powder, and salt in a blender. Add one lime half (rind and all) to the blender. Squeeze the juice form the other half into the blender, and add cilantro. Blend until completely smooth.
Step 6
Heat oil for fajita vegetables in the clean skillet over medium heat. Add peppers and onion; cook until slightly browned, about 5 minutes.
Step 7
Put catfish, avocado crema, and fajita vegetables in taco shells.

Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ground black pepper
  • 2 teaspoons onion powder
  • 1 teaspoon ground cayenne pepper
  • 1 tablespoon ground cumin
  • 1 cup chopped fresh cilantro
  • 8 taco shells
  • 1 medium onion, sliced
  • 4 (6 ounce) fillets catfish
  • 1 medium ripe avocado, peeled and pitted
  • 1 medium lime, halved
  • 2 medium bell peppers, sliced
  • 0.5 cup milk
  • 0.25 cup sour cream
  • 1.5 teaspoons salt, or to taste
  • 1.5 teaspoons onion powder
  • 1.5 teaspoons hot smoked paprika
  • 0.5 teaspoon salt, optional

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