Catfish Tacos with Avocado Crema

A spicy take on fish tacos, inspired partly by Creole-blackened catfish. Still has Mexican roots, especially with the avocado crema dressing.

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

Ingredients

• ½ cup milk
• ¼ cup sour cream
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 2 teaspoons onion powder
• 1 ½ teaspoons onion powder
• 1 teaspoon ground cayenne pepper
• 1 tablespoon ground cumin
• 1 ½ teaspoons salt, or to taste
• 1 cup chopped fresh cilantro
• 1 medium onion, sliced
• 1 ½ teaspoons hot smoked paprika
• ½ teaspoon salt, optional
• 4 (6 ounce) fillets catfish
• 1 medium ripe avocado, peeled and pitted
• 1 medium lime, halved
• 2 medium bell peppers, sliced
• 8 large (6-1/2" dia)s taco shells

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.