Grilled Catfish Tacos

A tangy, smoky slaw and fresh crema top these easy grilled catfish fish tacos for tons of Mexican-inspired flavor.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 607 Calories

Ingredients

• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 1 tablespoon chopped fresh cilantro
• 2 tablespoons chopped green onions, or to taste
• 1 tablespoon lime juice
• 1 (12 ounce) package corn tortillas
• 1 cup shredded red cabbage
• cooking spray
• 1 pound catfish fillets
• 1 tablespoon chipotle peppers in adobo sauce
• 1 avocado, diced, or to taste
• 1 medium tomato, chopped, or to taste
• 0.5 teaspoon ground black pepper
• 0.25 teaspoon paprika
• 0.25 cup sour cream
• 0.5 teaspoon salt
• 0.25 teaspoon ground coriander
• 0.25 cup chopped fresh cilantro
• 0.5 cup shredded Monterey Jack cheese, or to taste
• 0.25 teaspoon ground cumin
• 0.25 teaspoon garlic powder
• 0.5 medium red onion, thinly sliced
• 1.5 tablespoons lime juice

Recipe Instructions

Step 1

Preheat an outdoor grill for medium heat and lightly oil the grate.

Step 2

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.

Step 3

Grill catfish on the preheated grill until fish is easily flaked with a fork, about 5 minutes on each side.

Step 4

Combine sour cream, lime juice, cilantro, and chipotle peppers for crema until well blended; set aside.

Step 5

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.

Step 6

Wrap corn tortillas in a damp paper towel. Heat in a microwave until warm, about 1 minute.

Step 7

Divide grilled fish evenly over corn tortillas and serve with cilantro-lime sauce, slaw, Monterey Jack cheese, tomato, avocado, and green onions.