Catfish Tacos with Cucumber Salsa
When Tex Mex Meets Rural Indiana
Ingredients
- ½ of a hothouse or European cucumber, seeded and diced, but not peeled (about 1 C)
- 3 scallions, chopped
- 1 garlic clove, minced
- 1 small jalapeño, minced (about 2T)
- Juice of ½ a lime, about 1T
- Pinch of salt
- 1 lb. catfish fillets, patted dry
- 2 T vegetable oil
- 1 T TexMex Seasoning Blend, or your favorite southwest grill seasoning
- 8 6 ” corn tortillas
- 1 C sour cream
- 2 C shredded purple cabbage
Instructions
- To prepare salsa
- Combine cucumber, scallions, garlic, jalapeño, salt, and lime juice in a small mixing bowl.
- Place in refrigerator until ready to assemble tacos.
- To prepare catfish
- Preheat a large skillet over medium high heat.
- Brush catfish fillets with vegetable oil and sprinkle with TexMex Seasoning Blend, coating both sides of the fillet.
- Place fillets in preheated skillet and sauté for 4-5 minutes per side, cooking catfish through thoroughly.
- Remove catfish to a plate and break into large pieces (small enough to fill tortillas).
- To assemble tacos
- In batches, place tortillas in preheated skillet used to sauté catfish.
- Cook for 10-15 seconds per side, until heated through.
- Remove to a plate and cover with a tea towel until all tortillas are warmed.
- Place 1/8 of catfish into tortilla.
- Add ¼ C shredded cabbage.
- Top with 2T sour cream, and finish with 2T cucumber salsa.
- Serve with Cumin Sweet Potatoes.
Notes
Use my Tex Mex Seasoning Blend or you can use your favorite.