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 flakes easily with a fork, about 5 minutes on each side. Remove to a plate and keep warm.

Step 4

Make crema: Mix together sour cream, lime juice, cilantro, and chipotle peppers in a small bowl until well blended; set aside.

Step 5

Make slaw: Combine red cabbage, onion, and cilantro in a large bowl and squeeze lime juice over the top. Drizzle with olive 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 the microwave until warm, about 1 minute.

Step 7

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